Cinnamon Roll Cookies & Cream Peanut Butter Cup Cheesecake

Ingredients:

• 1 1/2 cups cinnamon cookie crumbs
• 5 tablespoons unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 14 Oreo cookies, crushed
• 1/4 cup heavy cream
• 12 mini peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl, mix together cinnamon cookie crumbs and melted butter until crust forms.
3. Press crust mixture into the bottom of a 9-inch springform pan. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until smooth.
5. Add in sugar and vanilla extract, and beat until incorporated.
6. Beat in eggs, one at a time, until well combined. Be careful not to overbeat.
7. Stir in crushed Oreo cookies and heavy cream until well combined.
8. Pour filling over the prepared crust.
9. Bake for 55 to 60 minutes, or until the edges are lightly golden brown and the center is set.
10. Let cool completely, then chill overnight in the refrigerator.
11. When ready to serve, sprinkle chopped peanut butter cups over the top.
12. Enjoy!