Oreo Peanut Butter Cheesecake Truffle

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Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 4 eggs
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 8 oz. semisweet chocolate chips
• 1/2 cup unsalted butter
• 1/2 cup chopped peanuts

Instructions:

1. Preheat oven to 325°F.
2. Mix crushed Oreos and melted butter together in a bowl. Press mixture into the bottom of a 9-inch springform pan, and set aside.
3. Using an electric mixer, beat 16 oz. of Norman's Kosher Cholov Yisroel Cream Cheese, granulated sugar, and vanilla extract together until smooth.
4. Add eggs, one at a time, beating well between each addition, until fully combined. Mix in peanut butter and heavy cream.
5. Pour mixture over the Oreo crust.
6. Bake for 45-50 minutes, or until the edges are lightly golden and the center is almost set.
7. Remove from the oven and let cool to room temperature.
8. In a small saucepan, melt chocolate chips and unsalted butter together over low heat, stirring constantly until smooth.
9. Remove from heat and let cool to room temperature.
10. Pour the chocolate mixture over the cheesecake, spreading evenly. Top with chopped peanuts.
11. Refrigerate for at least 4 hours, or overnight.
12. Serve and enjoy!