Peanut Butter Mocha Cheesecake

Oreo Base

• 24 Oreo cookies, crushed
• 1/2 cup unsalted butter, melted

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 cup chopped peanut butter cups

Mocha Latte Topping

• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon instant espresso powder
• 1/4 cup granulated sugar
• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened

Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix together Oreo cookies and melted butter and press into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes and set aside to cool.
4. Lower the oven to 325°F (165°C).
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add sugar, peanut butter, eggs, and vanilla extract. Beat until well combined.
7. Stir in chopped peanut butter cups.
8. Pour the mixture over the Oreo base.
9. Bake for 50-55 minutes or until the cheesecake is set around the edges and slightly wobbly in the center.
10. Remove from the oven and let it cool to room temperature.
11. In a saucepan, combine heavy cream, chocolate chips, instant espresso powder, and sugar.
12. Heat on low heat, stirring constantly until smooth.
13. Remove from heat and let it cool to room temperature.
14. In a large mixing bowl, beat the cream cheese until smooth.
15. Add the cooled chocolate mixture and mix until well combined.
16. Spoon the topping over the cheesecake and smooth out the top.
17. Refrigerate for at least 3 hours or overnight until the cheesecake is chilled and set.
18. Serve and enjoy!