Creamy Peanut Butter Cup Cheesecake

Shortbread Base

• 1 1/2 cups shortbread cookie crumbs
• 3 tbsp unsalted butter, melted

New York-style Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract

Peanut Butter Cup Topping

• 1 cup semisweet chocolate chips
• 1/3 cup creamy peanut butter
• 2 tbsp unsalted butter

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine cookie crumbs with melted butter and stir until well combined.
3. Press mixture onto the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and set aside.
4. In a separate mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese with sugar until light and fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract and pour the mixture over the crust.
7. Bake for 30-35 minutes or until the center is set and the edges are lightly golden.
8. Remove from oven and cool completely.
9. In a small saucepan, melt chocolate chips, peanut butter, and butter over low heat.
10. Pour the mixture over the cooled cheesecake.
11. Chill in the refrigerator until firm, at least 2 hours or overnight.
12. Remove from the springform pan and serve chilled.