Campfire Delight Cheesecake

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Oreo Crust

• 16 Oreo Cookies, crushed
• 3 tablespoons unsalted butter, melted

Peanut Butter Cup Filling

• 3 containers (8oz each) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/2 cup mini chocolate chips

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons confectioner's sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, combine crushed Oreos and melted butter. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in eggs and vanilla extract.
4. Stir in peanut butter and mini chocolate chips. Pour mixture over the Oreo crust. Smooth the surface with a spatula.
5. Bake for 45 minutes or until the cheesecake is set and the top is golden brown. Remove from oven and let cool to room temperature.
6. Prepare the whipped cream topping by beating heavy cream, confectioner's sugar, and vanilla extract until stiff peaks form.
7. Spread the whipped cream over the surface of the cheesecake. Chill in the fridge for at least 2 hours before serving.