Thyme & Lemon Cheesecake with Whiskey & Chocolate Filling and Peanut Butter Cup Topping

Ingredients:

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 2 teaspoons fresh thyme leaves, chopped
• Zest of 1 lemon
• 1/2 cup unsalted butter, melted
• For the filling:
• 16 oz containers Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 1/4 cup whiskey
• 1 teaspoon vanilla extract
• 3 eggs
• 4 oz bittersweet chocolate, melted
• For the topping:
• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup whole milk
• Peanut butter cups for garnish

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the graham cracker crumbs, sugar, chopped thyme leaves, lemon zest, and melted butter until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
5. Add the whiskey, vanilla extract, and eggs one at a time, beating well after each addition.
6. Stir in the melted chocolate until well combined.
7. Pour the filling into the prepared crust.
8. Bake for 45-50 minutes or until set.
9. Allow the cheesecake to cool to room temperature before refrigerating for at least 2 hours.
10. In a medium bowl, beat the peanut butter, powdered sugar, vanilla extract, and whole milk until smooth and creamy. Spread over the top of the cheesecake.
11. Garnish with peanut butter cups and serve.