Caramel Peanut Butter Cup Cheesecake

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Ingredients:

• 1 1/2 cups Graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 4 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup salted caramel sauce
• 1 cup peanut butter cups, chopped

Directions:

1. Preheat the oven to 350°F.
2. In a bowl, combine the Graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and cool.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add in 1 1/2 cups granulated sugar, mixing until creamy. Beat in the eggs one at a time, then add in the vanilla extract. Mix well.
4. Pour half of the cheesecake mixture into the cooled crust. Pour the salted caramel sauce on top of the cheesecake mixture. Pour the remaining cheesecake mixture on top of the caramel sauce.
5. Bake for 45-50 minutes or until the cheesecake is set and golden brown. Let cool completely.
6. Top the cheesecake with chopped peanut butter cups and drizzle with additional salted caramel sauce, if desired.
7. Refrigerate until chilled, about 2-3 hours, before serving.