Almond Flour Cheesecake with New York Style Filling and Peanut Butter Cup Topping

Ingredients:

• For the Almond Flour base:
• 1 1/2 cups almond flour
• 1/4 cup melted unsalted butter
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• For the New York-style filling:
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs
• For the Peanut Butter Cup topping:
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup unsalted butter, softened
• 4 oz semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F.
2. Mix all of the almond flour base ingredients together in a bowl. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake for 10 minutes.
4. While the crust is cooling, prepare the filling.
5. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add granulated sugar, and vanilla extract, and beat until incorporated.
7. Add eggs, one at a time, and beat until incorporated. Be careful not to overbeat the mixture.
8. Pour the mixture into the cooled crust and bake for 50-60 minutes. The edges should be slightly golden, and the center should be almost set.
9. Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours.
10. While the cheesecake is chilling, prepare the peanut butter cup topping.
11. In a large bowl, beat peanut butter, powdered sugar, and softened unsalted butter until smooth.
12. Spread the mixture over the top of the chilled cheesecake. Return the cheesecake to the fridge to allow the topping to set for at least 30 minutes.
13. Melt the chocolate chips in the microwave or using a double boiler. Let the melted chocolate cool for a few minutes until it's just warm to the touch.
14. Drizzle melted chocolate on top of the peanut butter cup topping. Use a fork or toothpick to create a decorative pattern.
15. Return the cheesecake to the fridge to allow the chocolate to set for at least 30 minutes.
16. Remove the cheesecake from the springform pan and serve chilled.