Peanut Butter Cup Cheesecake with Chocolate Ganache Topping

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Peanut Butter Cup Filling

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/4 cups granulated sugar
• 1/2 cup creamy peanut butter
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup mini peanut butter cups, coarsely chopped

Chocolate Ganache Topping

• 1 cup heavy cream
• 8 oz semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F.
2. In a bowl, combine Graham cracker crumbs and sugar. Mix well and add melted butter. Mix until well combined and press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly browned. Remove from oven and cool completely.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the peanut butter and beat again until well incorporated.
4. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract and chopped peanut butter cups.
5. Pour the mixture over the prepared crust and smooth the top with a spatula. Bake for 50-55 minutes or until the edges are lightly browned and the center is almost set. Remove from oven and cool completely.
6. Meanwhile, make the chocolate ganache topping. In a small saucepan, heat the heavy cream over medium heat until it begins to steam. Remove from the heat and add the chocolate chips. Let stand for 2-3 minutes, then whisk the mixture until it's smooth and glossy.
7. Pour the ganache over the cooled cheesecake. Use a spatula to spread it evenly. Chill the cheesecake for at least 2-3 hours or until the ganache is set.
8. Remove the cheesecake from the pan and slice. Serve chilled and enjoy!