Oreo-Pecan Peanut Butter Cup Cheesecake Recipe

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Ingredients:

• 1 1/2 cups of Oreo cookie crumbs
• 6 tablespoons of unsalted butter, melted
• 16 ounces of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup of sugar
• 1 teaspoon of vanilla extract
• 4 large eggs, room temperature
• 1 cup of chopped pecans
• 1/2 cup of peanut butter cups, chopped

Instructions:

1. Preheat the oven to 325 degrees F.
2. In a large bowl, mix the Oreo cookie crumbs and melted butter together until well combined. Press the mixture into the bottom of a 9-inch springform pan.
3. In another large bowl, beat the cream cheese until smooth using an electric mixer on medium speed. Gradually add the sugar and mix until well combined. Add the vanilla extract and mix until incorporated.
4. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
5. Stir in the chopped pecans and pour the mixture over the Oreo crust in the springform pan.
6. Bake for 50-60 minutes or until the cheesecake is set and the top is lightly browned. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
7. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating it for at least 3 hours or overnight.
8. Before serving, sprinkle the chopped peanut butter cups over the top of the cheesecake as a topping.
9. Enjoy!