Peanut Butter Cup Cheesecake with Pistachio Crumble Base

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Ingredients:

• Crust:
• 1 1/2 cups pistachio crumbs
• 6 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• Filling:
• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup smooth peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup chopped peanut butter cups
• Topping:
• 1/2 cup chopped peanut butter cups

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9-inch springform pan.
2. In a medium bowl, mix together the pistachio crumbs, melted butter, and 1/2 cup of sugar until the mixture resembles wet sand.
3. Press the crust mixture onto the bottom of the prepared pan and partially up the sides.
4. Place the pan in the fridge to chill the crust while you prepare the filling.
5. In a large mixing bowl, beat the cream cheese with an electric mixer until it's smooth and creamy.
6. Mix in the peanut butter and sugar until well combined, scraping down the sides of the bowl as needed.
7. Beat in the eggs, one at a time, and then mix in the vanilla extract.
8. Fold in the chopped peanut butter cups with a rubber spatula, ensuring they are evenly distributed.
9. Pour the filling over the chilled crust and smooth the top with a spatula.
10. Bake the cheesecake for 50-60 minutes, until the edges are lightly golden and the center is set.
11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
12. Once the cheesecake has cooled to room temperature, remove it from the springform pan and chill it in the fridge for at least 4 hours before serving.
13. Once the cheesecake is chilled, sprinkle the chopped peanut butter cups over the top in an even layer.