Caramel Peanut Butter Cup Cheesecake

Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 4 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together Graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter until smooth. Add the 1 cup of granulated sugar and mix well.
4. Beat in the eggs, one at a time, until each is fully incorporated.
5. Stir in the heavy cream and vanilla extract until well combined.
6. Pour the batter into the prepared crust and smooth the top with a spatula.
7. Bake for 35 to 40 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours until completely cooled.
9. Spread the salted caramel sauce on top of the cheesecake. Serve chilled and enjoy!