Peanut Butter Cup Cheesecake with Hot Fudge Topping

Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Peanut Butter Cup Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped peanut butter cups

Hot Fudge Topping:

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup light corn syrup
• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. Make the Graham Cracker Base: In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan.
3. Make the Peanut Butter Cup Filling: In a large mixing bowl, beat the cream cheese and peanut butter with an electric mixer until smooth. Add the sugar and beat until creamy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream and vanilla extract. Stir in the chopped peanut butter cups. Pour the mixture over the crust and smooth the top.
4. Bake the cheesecake for 55-60 minutes, or until just set around the edges but slightly jiggly in the center. Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 30 minutes. Remove the cheesecake from the oven and let it cool completely on a wire rack.
5. Make the Hot Fudge Topping: In a small saucepan, heat the cream over medium heat until just simmering. Add the chocolate chips, corn syrup, butter, vanilla extract, and salt. Cook, whisking constantly, until the chocolate is melted and the mixture is smooth. Let the mixture cool briefly.
6. Pour the hot fudge topping over the cooled cheesecake, spreading it all the way to the edges. Refrigerate the cheesecake for at least 3 hours or until completely chilled.
7. Remove the cheesecake from the refrigerator and let it stand at room temperature for 10-15 minutes. Slice and serve.