A Decadent Peanut Butter Cup Cheesecake

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Graham Cracker Base

• 2 cups of Graham cracker crumbs
• 1/3 cup of sugar
• 1/2 cup of unsalted butter, melted

Peanut Butter Cup Filling

• 32oz containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups of sugar
• 1/4 tsp of salt
• 4 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of creamy peanut butter
• 1/2 cup of chocolate chips, finely chopped
• 1/2 cup of Reese's peanut butter cups, finely chopped

Fudge Brownie Topping

• 1 cup of dark chocolate chips
• 1/2 cup of unsalted butter
• 1/2 cup of sugar
• 2 large eggs, beaten
• 1/2 cup of all-purpose flour

Instructions

1. Preheat oven to 350°F.
2. For the graham cracker base, mix together the Graham cracker crumbs, 1/3 cup of sugar, and melted butter.
3. Press mixture into the bottom of a 9-inch springform pan. Set aside.
4. For the cheesecake filling, beat cream cheese, 1 1/2 cups of sugar, salt, and vanilla extract until smooth.
5. Add in eggs, one at a time, and beat until combined.
6. Stir in the peanut butter, chopped chocolate chips, and chopped peanut butter cups.
7. Pour the mixture into the prepared crust.
8. Bake for 50-60 minutes or until the center is almost set.
9. Let the cheesecake cool before refrigerating for at least 4 hours or overnight.
10. For the fudge brownie topping, melt the chocolate chips and butter together in a double boiler.
11. Remove from heat and stir in the sugar, eggs, and flour. Mix until smooth.
12. Pour the brownie mixture over the set cheesecake.
13. Refrigerate for an additional 2 hours before serving.
14. Garnish with additional chopped peanut butter cups, if desired.