Creamy Peanut Butter Cup Cheesecake with Balsamic Glaze

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup creamy peanut butter
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 3/4 cup sour cream
• 3/4 cup granulated sugar
• 3 eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup mini peanut butter cups, chopped
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan.
2. In a medium bowl, mix together almond flour, melted butter, and sugar. Press mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add in the peanut butter, sour cream, and sugar. Mix until combined.
5. Beat in the eggs, one at a time, followed by the vanilla extract.
6. Fold in the chopped peanut butter cups.
7. Pour the cheesecake mixture on top of the almond flour crust.
8. Bake for 45-50 minutes or until the center of the cheesecake is set.
9. Allow to cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.
10. In a small saucepan, heat the balsamic vinegar and honey over medium heat. Bring to a simmer and continue cooking until the mixture has reduced and thickened, about 10 minutes.
11. Remove from heat and stir in vanilla extract.
12. Drizzle the balsamic glaze over the chilled cheesecake and serve.