Peanut Butter Toffee Cheesecake

Oreo Base Ingredients:

• 24 Oreo cookies, crushed
• 1/4 cup unsalted butter, melted

Peanut Butter Cup Filling Ingredients:

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped peanut butter cups

Toffee Crunch Topping Ingredients:

• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup chopped toffee bits

Oreo Base Instructions:

1. Preheat oven to 350°F.
2. In a bowl, mix together crushed Oreo cookies and melted butter.
3. Press mixture into bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool completely.

Peanut Butter Cup Filling Instructions:

1. Lower oven temperature to 325°F.
2. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
3. Add in the peanut butter, sugar, eggs, and vanilla extract. Mix until well combined.
4. Stir in the chopped peanut butter cups.
5. Pour the mixture over the cooled crust in the springform pan.
6. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
7. Remove from oven and let cool to room temperature.

Toffee Crunch Topping Instructions:

1. In a saucepan over medium heat, stir together brown sugar, butter, and heavy cream until the butter is melted and the sugar is dissolved.
2. Remove the pan from the heat and stir in the vanilla extract and chopped toffee bits.
3. Let cool for 10 minutes.
4. Pour the toffee topping over the cooled cheesecake, then sprinkle with additional toffee bits, if desired.
5. Refrigerate for at least 4 hours or overnight before serving.