Luscious Peanut Butter Cheesecake with Lemon Bar Crust

Ingredients:

• 1 box of Lemon Bar mix
• 1/2 cup of unsalted butter, melted
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups of creamy peanut butter
• 1 1/2 cups of granulated sugar
• 4 large eggs, room temperature
• 1 tsp of vanilla extract
• 1 cup of miniature peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
2. Prepare the lemon bar mix according to package instructions.
3. Press the lemon bar mixture into the bottom of the prepared springform pan to form the crust.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth.
5. Add the peanut butter and sugar to the cream cheese and beat until well combined.
6. Beat in the eggs one at a time and stir in the vanilla extract.
7. Fold in the chopped peanut butter cups and pour the cheesecake mixture over the crust.
8. Bake for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center.
9. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. Before serving, top the cheesecake with additional chopped peanut butter cups.

Enjoy your delicious Peanut Butter Cheesecake with Lemon Bar Crust!