Creamy Peanut Butter Cup Cheesecake with Hot Fudge Topping

Ingredients

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs, at room temperature
• 1 cup hot fudge sauce

Instructions

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. In a medium bowl, combine the vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the cream cheese and peanut butter together until smooth. Add in the sugar and vanilla and mix again until well combined.
4. Add the eggs, one at a time, and beat just until incorporated, being careful not to overmix the batter.
5. Pour the cheesecake mixture over the prepared crust and smooth out the top with a spatula.
6. Bake for 50-55 minutes or until the edges are set and the center still has a slight jiggle to it.
7. Remove from the oven and allow the cheesecake to cool completely before refrigerating for at least 5 hours or overnight.
8. When ready to serve, remove the cheesecake from the springform pan and top with hot fudge sauce.