Cookies & Cream Peanut Butter Cheesecake

Vanilla Wafer Crust

• 1 ½ cups vanilla wafer crumbs
• 4 tablespoons unsalted butter, melted

Cookies & Cream Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 ½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, at room temperature
• 15 chocolate sandwich cookies, finely chopped

Peanut Butter Cup Topping

• 1 cup semisweet chocolate chips
• ¼ cup creamy peanut butter

Instructions

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a medium bowl, mix together the vanilla wafer crumbs and melted butter. Press onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Fold in the chopped chocolate sandwich cookies. Pour the mixture onto the cooled crust.
4. Bake for 1 hour or until the edges are slightly golden and the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 30 minutes before removing.
5. Meanwhile, melt the chocolate chips in a double boiler or microwave. Stir in the peanut butter until smooth. Spread over the cooled cheesecake.
6. Refrigerate the cheesecake for at least 4 hours or overnight to set.
7. Slice and serve chilled, topped with additional chopped chocolate sandwich cookies if desired.