Creamy PB Oreo Frap Cheesecake

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Ingredients:

• 2 cups crushed Oreo cookies
• 4 tablespoons unsalted melted butter
• 8oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup Vanilla Bean Frappuccino

Directions:

1. Preheat your oven to 325°F.
2. In a medium bowl, combine the crushed Oreos and melted butter. Mix until well combined.
3. Press the crumb mixture onto the bottom of a 9-inch springform pan.
4. Bake it in the preheated oven for 10 minutes, then set aside to cool.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter until smooth.
6. Add in the sugar, vanilla extract, and mix until well combined.
7. Add in the eggs one at a time, beating well after each addition.
8. Stir in the sour cream and heavy cream until fully incorporated.
9. Gently fold in the Vanilla Bean Frappuccino into the cheesecake filling.
10. Pour the filling over the cooled crust.
11. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
12. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours before serving.