Date & Walnut Cheesecake with Peanut Butter Cup Topping

Date & Walnut Base

• 1 cup chopped pitted dates
• 1 cup chopped walnuts
• 3 tbsp. honey
• 1/2 cup matzo meal
• 1/4 cup melted unsalted kosher butter

New York-Style Cheesecake Filling

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tbsp. pure vanilla extract
• 1/4 tsp. kosher salt
• 1/2 cup sour cream

Peanut Butter Cup Topping

• 1 cup heavy cream
• 8 oz. bittersweet chocolate, chopped
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 350°F.
2. Mix the chopped dates, chopped walnuts, honey, matzo meal, and melted unsalted kosher butter in a bowl until evenly combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10-12 minutes, or until lightly golden. Set aside to cool.
5. In a large bowl, beat the 24 oz. of Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the granulated sugar to the cream cheese and beat until light and fluffy.
7. Beat in the eggs one at a time, making sure each one is incorporated before adding the next.
8. Stir in the vanilla extract, kosher salt, and sour cream until smooth.
9. Pour the cheesecake filling over the cooled crust in the springform pan.
10. Bake the cheesecake for 50-55 minutes, or until the edges are set but the center is still slightly jiggly.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. While the cheesecake is cooling, make the peanut butter cup topping. In a heatproof bowl, heat the heavy cream until simmering.
13. Add the chopped bittersweet chocolate to the bowl and whisk until smooth. Stir in the creamy peanut butter and powdered sugar.
14. Pour the peanut butter cup mixture over the cooled cheesecake.
15. Place the cheesecake in the refrigerator to chill for at least 3 hours, or until set.
16. Slice and serve the cheesecake chilled.