Peanut Butter Cup Cheesecake with Caramel Sauce Topping

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Ingredients:

• 2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 1 cup heavy cream
• 1/4 cup chocolate chips, melted
• 1/4 cup caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together Graham cracker crumbs and melted butter. Press the mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Allow to cool.
3. In a large mixing bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add peanut butter, sugar, and vanilla extract. Beat until well combined.
4. Add eggs, one at a time, mixing well after each addition.
5. Using a spatula, fold in melted chocolate chips into the cheesecake batter. Pour the cheesecake mixture over the prepared crust.
6. Bake for 50 to 60 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature.
7. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
8. Before serving, top with caramel sauce.