Oreo Peanut Butter Cup Cheesecake

Ingredients:

• 1 package of Oreo cookies, crushed (about 2 cups)
• 6 tbsp unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/2 cup heavy cream
• 12 miniature peanut butter cups, halved

Instructions:

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the crushed Oreos with melted butter. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Let it cool.
3. In a large bowl, using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, sugar, and vanilla extract until smooth and creamy. Make sure to scrape down the sides of the bowl occasionally to make sure everything is mixed.
4. Add eggs one at a time and beat well after each addition. Pour in the heavy cream and mix until well combined.
5. Pour the filling onto the cooled crust. Smooth the top with a spatula. Bake for about 1 hour and 15 minutes or until the cheesecake is set and the edges are lightly browned. Let it cool.
6. Refrigerate the cheesecake for at least 4 hours, or overnight. Before serving, top the cheesecake with the halved peanut butter cups.

Enjoy your delicious Oreo Peanut Butter Cup Cheesecake!