Indulgent Peanut Butter Cup Cheesecake with Macadamia Nut Crust

Ingredients:

• 24 Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 2 containers (16 oz total) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup Macadamia Nuts, chopped

Directions:

1. Preheat the oven to 325°F.
2. In a medium bowl, mix together the Oreo cookie crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy, about 3 minutes. Add the peanut butter and vanilla extract and beat for an additional 2 minutes.
4. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Pour the cheesecake filling over the prepared crust.
5. Bake for 50-60 minutes or until the cheesecake starts to turn golden brown on top and is set around the edges but slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Remove from oven and run a sharp knife around the edges of the cheesecake to loosen from the pan.
6. Refrigerate the cheesecake for at least 4 hours or overnight.
7. When ready to serve, remove the cheesecake from the springform pan and sprinkle the chopped macadamia nuts on top.
8. Slice and serve!