The Creamy Delight Cheesecake

Pistachio Crumble Base

• 1 1/2 cups Pistachio Crumbles
• 1/4 cup Sugar
• 6 Tbsp Butter, melted

Strawberry Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup Sugar
• 4 Eggs, at room temperature
• 2 Tbsp Lemon Juice
• 1 tsp Vanilla Extract
• 1/4 cup Strawberry Preserves

Peanut Butter Cup Topping

• 1/2 cup Peanut Butter, creamy
• 1/4 cup Powdered Sugar
• 1/2 tsp Vanilla Extract
• 1/2 cup Heavy Cream
• 1/4 cup Mini Chocolate Chips, for topping

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, combine the pistachio crumbles, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
4. Add the eggs, one at a time, and beat until just combined.
5. Mix in the lemon juice and vanilla extract.
6. Pour the cheesecake filling over the pistachio crumble base.
7. Melt the strawberry preserves in the microwave or on the stovetop, and drizzle over the cheesecake mixture.
8. Bake for 55-60 minutes, or until the cheesecake is set and the edges are lightly golden.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a medium bowl, whisk together the peanut butter, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
11. Spoon the peanut butter cup topping over the cooled cheesecake.
12. Sprinkle mini chocolate chips on top of the peanut butter cup topping. Refrigerate for at least 4 hours or overnight before serving.