Creamy Peanut Butter Cup Cheesecake with Tropical Fruit Topping

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Graham Cracker Crust

• 1 1/2 cup graham cracker crumbs
• 6 tablespoons melted butter
• 1/3 cup sugar

Peanut Butter Cup Filling

• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16oz total)
• 3/4 cup smooth peanut butter
• 1 cup sugar
• 3 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 12 miniature peanut butter cups, chopped

Pineapple & Kiwi Topping

• 1/2 pineapple, chopped
• 2 kiwis, peeled and chopped
• 2 tablespoons sugar

Directions:

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl until well mixed. Press the mixture into a 9-inch springform pan.
3. Bake the crust for 10 minutes until it's golden brown and aromatic.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until it's smooth and creamy.
5. Add peanut butter, sugar, eggs, heavy cream, and vanilla extract, and mix until well blended.
6. Add chopped peanut butter cups and stir carefully.
7. Pour the cheesecake mixture over the graham cracker crust.
8. Bake the cheesecake for 45-50 minutes until it's set but still slightly jiggly in the middle.
9. Let the cheesecake cool at room temperature for at least 15 minutes before covering it with plastic wrap and transferring it to the refrigerator.
10. In a saucepan, cook the chopped pineapple, kiwi, and sugar over medium-high heat until the fruits are tender and the juices have thickened slightly.
11. Serve each slice with a generous scoop of topping.