Citrus Bliss Cheesecake

Buttermilk Biscuit Base

• 8 ounces buttermilk biscuits, crushed
• 3 tablespoons unsalted butter, melted

Olive Oil & Lemon Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 3 large eggs, room temperature
• 1/3 cup extra virgin olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt

Peanut Butter Cup Topping

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon kosher salt
• 1/2 cup chocolate chips, melted

Instructions

1. Preheat the oven to 350°F.
2. In a small bowl, mix the crushed biscuits and melted butter together until crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the olive oil, lemon zest, lemon juice, and salt until well combined.
4. Pour the filling over the cooled crust and bake for 35-40 minutes or until the edges are set and the center still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly opened for 30 minutes. Remove from the oven, let cool to room temperature, and refrigerate for at least 3 hours or overnight.
5. In a medium mixing bowl, beat the peanut butter and butter together until creamy. Mix in the powdered sugar and salt until smooth.
6. Spread the peanut butter mixture over the chilled cheesecake, leaving a 1/2-inch border around the edges. Drizzle the melted chocolate over the peanut butter layer. Refrigerate for another 30 minutes or until the topping is set.
7. Cut into slices and serve chilled.