Peanut Butter Cup Cheesecake with Cornbread Base

Ingredients:

• 1 1/2 cups cornbread crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup heavy cream
• 1 cup chopped peanut butter cups

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan and set aside.
2. In a medium bowl, mix together cornbread crumbs, 1/3 cup sugar, and melted butter. Press onto the bottom of the prepared pan and bake for 10 minutes. Set aside to cool.
3. In a large bowl, beat 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter until smooth. Add 1 cup sugar and mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla and heavy cream. Fold in chopped peanut butter cups.
4. Pour mixture into the prepared crust and bake for 45-50 minutes or until the center is almost set. Turn off the oven and leave the cheesecake in for an additional 10 minutes.
5. Remove from oven and run a knife around the edge to loosen the cheesecake. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours or overnight.
6. When ready to serve, top with additional chopped peanut butter cups.