Lemon Bar Cheesecake with Peanut Butter Cup Topping

Lemon Bar Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 cup lemon juice
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• 1 tablespoon lemon zest

New York-style Cheesecake Filling

• 24 oz. Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 1/4 cups granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract

Peanut Butter Cup Topping

• 16 mini peanut butter cups, chopped
• 1/4 cup bittersweet chocolate chips, melted

Instructions

1. Preheat oven to 350°F.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, lemon juice, and lemon zest. Mix until well combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes until lightly golden. Set aside to cool completely.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy and smooth. Add the granulated sugar and the flour. Beat until smooth.
5. Add the eggs, one at a time, beating after each addition until incorporated. Beat in the sour cream, heavy cream, and vanilla extract until well combined.
6. Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
7. Bake for 45-60 minutes until the cheesecake filling is set and the top is lightly golden.
8. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
9. Once the cheesecake is chilled, remove from the springform pan and transfer to a serving plate.
10. To make the topping, sprinkle the chopped mini peanut butter cups over the top of the cheesecake. Drizzle with melted bittersweet chocolate.
11. Serve and enjoy!