Creamy Peanut Buttercup Cheesecake with Pistachio Crumble Base

Ingredients:

• 2 cups pistachio crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 containers (24oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup creamy peanut butter
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions:

1. Preheat the oven to 350°F.
2. In a bowl, mix together the pistachio crumbs, 1/4 cup sugar, and melted butter until combined.
3. Press the mixture into the bottom of a 9-inch springform pan and up the sides, making sure it's even. Bake for 10 minutes and let cool.
4. In a large mixing bowl, beat the cream cheese until smooth and creamy.
5. Add in the sugar and beat until combined.
6. Beat in one egg at a time until incorporated.
7. Mix in the vanilla extract and salt.
8. Add in the peanut butter and heavy cream and mix until smooth.
9. Pour the filling into the cooled crust and smooth out the top.
10. Bake the cheesecake for 45-50 minutes until the edges are set and the center is slightly jiggly.
11. Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
12. Once chilled, prepare the topping.
13. In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals until smooth.
14. Pour the melted chocolate over the top of the cheesecake and smooth it out evenly.
15. Refrigerate the cheesecake for another 30 minutes until the chocolate is set.
16. Garnish with chopped peanuts and serve chilled.