Cookies & Cream Peanut Butter Cheesecake with Buttermilk Biscuit Crust

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Ingredients:

• 1 1/2 cups of crushed buttermilk biscuits
• 1/4 cup of melted unsalted butter
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (8oz each)
• 1/2 cup of white granulated sugar
• 3 large eggs
• 1 tsp. of vanilla extract
• 1 heaping cup of crushed cookies & cream cookies
• 1/2 cup of smooth peanut butter

Instructions:

1. Preheat the oven to 325°F.
2. Mix the crushed buttermilk biscuits and melted butter together, press them into the bottom of a 9-inch springform pan, and bake for 12 minutes. Set it aside to cool.
3. In a large bowl, beat the cream cheese and sugar together until creamy and fluffy.
4. Add the eggs one at a time while beating the mixture, and then add the vanilla extract.
5. Fold in the crushed cookies & cream cookies, mixing thoroughly.
6. Pour the batter over the cooled buttermilk biscuit crust and bake for 45-50 minutes, or until the center is almost set. Then, turn off the oven and let the cake sit inside for 10-15 minutes to cool slowly.
7. Take the cake out of the oven and let it cool to room temperature, then refrigerate it for at least 3 hours or overnight.
8. Melt the peanut butter and drizzle it over the top of the cheesecake before serving.