Ginger Snap Salted Caramel Peanut Cheesecake

Ingredients:

• 12 ounces Ginger Snap Cookies, crushed
• 6 tablespoons Unsalted Butter, melted
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Granulated Sugar
• 4 large Eggs, room temperature
• 1 teaspoon Vanilla Extract
• 1/2 cup Salted Caramel Sauce
• 1/2 cup Mini Peanut Butter Cups

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. Combine crushed ginger snap cookies and melted butter in a bowl and mix well. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes. Remove from the oven and let cool.
4. In a large bowl, beat the softened Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until smooth and creamy.
5. Add in the granulated sugar, eggs, and vanilla extract, and beat until well-combined. Then add in the salted caramel sauce and beat until fully incorporated.
6. Pour the cheesecake filling into the crust and smooth out the top with a spatula.
7. Bake for 35-40 minutes, or until the edges are set and golden brown, and the center is still slightly jiggly.
8. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 30 minutes.
9. Once cooled, remove from the oven and let cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight.
10. Before serving, sprinkle mini peanut butter cups over the top of the cheesecake.

Enjoy your delicious Ginger Snap Salted Caramel Peanut Cheesecake!