Lemon Bar Peanut Butter Cup Cheesecake with Toffee Crunch Topping

Lemon Bar Crust

• 1 1/2 cups of Lemon Bar crust, crumbs
• 1/3 cup of unsalted butter, melted

Peanut Butter Cup Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cups of creamy peanut butter
• 1/2 cup of granulated sugar
• 2 eggs, room temperature
• 1 tsp of vanilla extract

Toffee Crunch Topping

• 1/4 cup of toffee bits
• 1/4 cup of chopped peanuts

Instructions

1. Preheat your oven to 325°F
2. In a bowl, mix the Lemon Bar crust crumbs and melted butter until well combined. Press the mixture into the bottom of an 8-inch springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, and sugar until smooth and creamy. Add in the eggs, one at a time, and mix well after each addition. Stir in the vanilla extract.
4. Pour the peanut butter cream cheese mixture on top of the cooled Lemon Bar crust, spreading evenly.
5. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
6. Once chilled, remove the cheesecake from the pan and sprinkle the toffee bits and chopped peanuts on top of the cheesecake. Serve and enjoy!