The Peanut Butter Toffee Cheesecake

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup (1 stick) unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 1/2 cup toffee bits

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the vanilla wafer crumbs and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese and sugar until well combined and creamy.
5. Add the eggs, one at a time, beating well after each addition.
6. Stir in the peanut butter and vanilla extract until well combined.
7. Pour the mixture into the prepared crust.
8. Bake for 45-50 minutes or until the edges are set and the center is still slightly jiggly.
9. Remove from the oven and cool on a wire rack for 10 minutes.
10. Sprinkle the toffee bits over the top of the cheesecake and return it to the oven for an additional 5-10 minutes, until the toffee is melted and slightly browned.
11. Remove from the oven and cool on a wire rack for 30 minutes.
12. Cover and refrigerate for at least 4 hours or overnight before serving.