Creamy Peanut Butter Cup Cheesecake with Salted Pistachios

Ingredients:

• 1 ½ cup vanilla wafer crumbs
• 6 tablespoons unsalted butter, melted
• ¼ cup + 2 tablespoons granulated sugar, divided
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1 cup salted pistachios, roughly chopped

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together wafer crumbs, melted butter, and 2 tablespoons sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. In a large bowl, beat 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese with an electric mixer on medium speed until smooth. Add peanut butter and mix until combined.
4. Add 1 cup sugar to the mixture and mix until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream.
5. Pour the mixture into the cooled crust. Bake for 60-70 minutes, or until the edges are golden and the center is set. Allow the cheesecake to cool to room temperature.
6. Refrigerate the cheesecake for at least 2 hours or overnight.
7. When ready to serve, sprinkle the chopped pistachios on top of the cheesecake.