Creamy Peanut Butter Cup Cheesecake

Ingredients:

• 20 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/4 cup confectioners' sugar
• Whipped cream and cherries for topping (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together crushed Oreos and melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until smooth. Add vanilla extract, eggs, peanut butter, and heavy cream. Beat until well combined.
4. Pour mixture over the Oreo crust in the springform pan.
5. Bake for 45-50 minutes or until the cheesecake is set and slightly golden. Allow to cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
6. Before serving, mix together confectioners' sugar and whipped cream. Spread whipped cream over the cheesecake and garnish with cherries if desired.