Apple Peanut Butter Cup Cheesecake with Whipped Cream & Cherry Topping

Ingredients:

• Apple Pie base:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 tsp cinnamon


• Peanut Butter Cup filling:
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup smooth peanut butter
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 3/4 cup semi-sweet chocolate chips, melted and cooled slightly


• Whipped Cream & Cherry Topping:
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 can cherry pie filling

Instructions:

1. Apple Pie base:
2. Preheat oven to 350°F. In a medium bowl, mix together all the ingredients for the crust until evenly moistened.
3. Pack the mixture into the bottom of a greased 9-inch springform pan. Use a flat-bottomed glass to press it down firmly and evenly.
4. Bake for 10 minutes, then let cool while you prepare the filling.


5. Peanut Butter Cup filling:
6. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter with an electric mixer on medium speed until light and fluffy.
7. Add the sugar and vanilla extract, and beat until well combined.
8. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.
9. Spoon half the cheesecake mixture into the prepared crust.
10. Stir the melted chocolate into the remaining cheesecake mixture, then pour it into the crust.
11. Use a knife to swirl the chocolate through the filling to create a marbled effect.
12. Bake for 55-60 minutes or until set in the center.
13. Let cool completely, cover, and refrigerate overnight.


14. Whipped Cream & Cherry Topping:
15. In a large bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
16. Serve the cheesecake with a dollop of whipped cream and a spoonful of cherry pie filling on each slice.