Cheesecake Delight

Oreo Crust Ingredients:

• 24 Oreos, crushed
• 4 tablespoons unsalted butter, melted

Lavender Cheesecake Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 tablespoons dried lavender flowers, finely chopped or ground
• 3 large eggs
• 1/4 cup heavy cream

Peanut Butter Cup Topping Ingredients:

• 1 cup semisweet chocolate chips
• 1 cup creamy peanut butter
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 cup chopped peanut butter cups

Instructions:

1. Preheat the oven to 350°F.
2. Make the Oreo crust: Combine the crushed Oreos and melted butter in a bowl. Mix well. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust for 5-7 minutes until set. Let cool.
3. Make the lavender cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the sugar, vanilla extract, and lavender, and continue to beat until well combined. Add the eggs one at a time, mixing well after each addition. Finally, add the heavy cream and beat until everything is well blended. Pour the filling on top of the Oreo crust.
4. Bake for 40-45 minutes or until the edges are slightly golden and the center is still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar. Then, chill for at least 3 hours in the fridge.
5. Make the Peanut Butter Cup Topping: In a microwave-safe bowl, mix together the chocolate chips, peanut butter, and butter. Microwave for 30-second increments, stirring in between, until fully melted and smooth. Stir in the heavy cream. Pour the mixture on top of the cooled cheesecake. Top with chopped peanut butter cups.
6. Chill for at least an additional hour before serving.