Oreo Olive Oil & Lemon Cheesecake with Peanut Butter Cup Topping

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Oreo Base

• 12 Oreo cookies, crushed into crumbs
• 3 tablespoons unsalted butter, melted

Olive Oil & Lemon Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 3 large eggs, room temperature

Peanut Butter Cup Topping

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix the Oreo cookie crumbs and melted butter together in a bowl until fully combined. Press the mixture into the bottom of a 9-inch springform pan to create an even layer.
3. Bake the crust for 8-10 minutes, or until fragrant and slightly golden brown. Remove from the oven and let cool while preparing the filling.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer until creamy and smooth.
5. Add in the sugar and flour and mix until fully combined.
6. Gradually mix in the olive oil, lemon juice, and lemon zest.
7. Add in the eggs, one at a time, mixing well after each addition until fully combined.
8. Pour the cheesecake batter into the cooled Oreo crust and smooth out the top with a spatula.
9. Bake for 35-40 minutes, or until the cheesecake is set but still slightly jiggly in the center. Allow the cheesecake to cool to room temperature before adding the topping.
10. In a heatproof bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring after each interval, until fully melted and smooth.
11. Stir in the peanut butter until fully combined and smooth.
12. Pour the peanut butter cup topping over the cooled cheesecake and spread out in an even layer.
13. Chill the cheesecake in the refrigerator for at least 2 hours, or until fully set.
14. Slice and serve chilled. Enjoy!