Peanut Butter Cup Cheesecake

Graham Cracker Base

• 1 1/2 cups Graham Cracker crumbs
• 1/4 cup Granulated Sugar
• 6 tablespoons 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 teaspoon Vanilla Extract
• 6 Regular sized Peanut Butter Cups, coarsely chopped

Whipped Cream Topping

• 1 cup Heavy Cream
• 2 tablespoons Granulated Sugar
• 1 teaspoon Vanilla Extract
• 2 Regular sized Peanut Butter Cups, finely chopped (for garnish)

Instructions:

1. Preheat oven to 325°F and grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into bottom and up sides of prepared pan. Bake for 8-10 minutes until golden brown. Set aside to cool.
3. In a mixing bowl, beat cream cheese and sugar together on medium speed until well combined. Add in the peanut butter, eggs and vanilla extract, and beat again until well combined. Fold in the chopped peanut butter cups with a spatula until evenly incorporated.
4. Pour the batter into the graham cracker crust and smooth the top with a spatula. Bake for 35-40 minutes, or until the center is almost set. Let cool completely, and then refrigerate for at least 3 hours, or overnight.
5. In a bowl, whisk heavy cream, sugar and vanilla extract together on high speed until stiff peaks form. Spread whipped cream over the top of the cheesecake and sprinkle the finely chopped peanut butter cups over the whipped cream as a garnish. Serve and enjoy!