Creamy Peanut Butter Cup Cheesecake

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Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Cream Cheese Filling:

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs

Peanut Butter Cup Topping:

• 1 cup heavy cream
• 8 oz semisweet chocolate, chopped
• 3/4 cup creamy peanut butter

Directions:

1. Preheat the oven to 350°F (180°C).
2. Mix together graham cracker crumbs, sugar, and melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
3. In a large mixing bowl, beat 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add sugar and beat again until well combined.
4. Beat in vanilla extract and eggs one at a time, just until combined.
5. Pour the cream cheese mixture into the cooled crust and spread it evenly.
6. Bake the cheesecake for 40-45 minutes until the center is almost set. Let it cool and then chill for at least 2 hours until the cheesecake is firm.
7. In a small saucepan, heat the cream until almost boiling. Remove from heat, add the semisweet chocolate and let it sit for 5 minutes. Whisk until smooth. Spread the chocolate mixture evenly over the chilled cheesecake.
8. In another small saucepan, melt the peanut butter over low heat until smooth. Drizzle the peanut butter over the chocolate layer and use a knife to create swirls.
9. Return the cheesecake to the fridge to chill for another hour.