Cheesecake Nirvana

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Peanut Butter Cup Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk chocolate chips

Marshmallow Topping

• 2 cups mini marshmallows
• 1/2 cup heavy cream

Preheat oven to 325°F.

In a bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup of sugar. Press into the bottom of a 9-inch springform pan and set aside while you prepare the filling.

In a mixing bowl, beat together 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, creamy peanut butter, and 1 cup of sugar until creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and milk chocolate chips.

Pour the filling over the graham cracker crust and bake for 45-50 minutes, or until the edges of the cheesecake are set but the center still jiggles.

Let the cheesecake cool completely at room temperature before topping.

In a small pot, stir together mini marshmallows and heavy cream over low heat until the marshmallows have completely melted. Remove from heat and let cool slightly before pouring over the cheesecake.

Refrigerate the cheesecake for at least 4 hours before serving.