Black & White Peanut Butter Cup Cheesecake with Marshmallow Topping

Ingredients:

• 16 Black & White Cookies
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup marshmallow fluff

Instructions:

1. Preheat the oven to 325°F and line a 9-inch springform pan with parchment paper.
2. Crush the Black & White cookies in a food processor and press into the bottom of the pan to form the crust.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter together until smooth.
4. Add in the sugar, eggs, and vanilla extract, and mix until just combined.
5. Pour the filling on top of the cookie crust and bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
6. Allow the cheesecake to cool to room temperature, and then spread the marshmallow fluff on top.
7. Place the cheesecake in the refrigerator for at least 2 hours, or until the topping is set.
8. Slice and serve!