Caramel Macchiato Peanut Butter Cup Cheesecake

Oreo Crust

• 24 Oreos, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted

Peanut Butter Cup Filling

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

Caramel Macchiato Topping

• 1/2 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon instant espresso powder

Instructions

1. Preheat the oven to 350°F. Wrap the bottom of a 9-inch springform pan with foil.
2. In a medium bowl, mix together the Oreo crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.
3. Reduce the oven temperature to 325°F.
4. In a large bowl, beat the cream cheese until smooth. Gradually add the sugar and beat until light and fluffy. Add the peanut butter and beat until smooth. Mix in the eggs one at a time, beating well after each addition. Stir in the heavy cream and vanilla extract. Fold in the chopped peanut butter cups.
5. Pour the mixture over the cooled crust and smooth the top. Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
7. To make the caramel macchiato topping, combine the sugar and water in a medium saucepan over medium-high heat. Cook, without stirring, until the mixture turns amber in color, about 8-10 minutes. Remove from heat and carefully stir in the heavy cream and unsalted butter. Add the instant espresso powder and stir until smooth.
8. Allow the caramel macchiato topping to cool for 10 minutes before pouring it over the cheesecake. Spread the topping evenly over the cheesecake and refrigerate for another 30 minutes.
9. Remove the springform pan from the cheesecake and serve.