Carrot Cake Cheesecake with Olive Oil & Lemon Filling and Peanut Butter Cup Topping

Ingredients:

• 1 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 1/2 cups grated carrots (about 3 large)
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/4 cup olive oil
• 1/2 cup white sugar
• 2 large eggs
• 1/4 cup lemon juice
• 1 container (8 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 cup chopped peanut butter cups

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together vegetable oil, white sugar, brown sugar, and eggs until well combined.
4. Gradually whisk in the flour mixture until just combined. Stir in grated carrots.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
6. In a large bowl, using an electric mixer, beat together the cream cheese, olive oil, and white sugar. Add eggs, one at a time, beating well after each addition. Stir in lemon juice.
7. Pour the cheesecake mixture over the cooled carrot cake base and bake for 20-25 minutes, or until set. Let cool completely.
8. In a medium bowl, whisk together peanut butter, powdered sugar, and heavy cream until smooth.
9. Spoon the peanut butter mixture over the cooled cheesecake and sprinkle with chopped peanut butter cups. Serve immediately or refrigerate until ready to serve.