Cookies 'n Cream Peanut Butter Cheesecake

Oreo Crust:

• 22 Oreo cookies, crushed into crumbs
• 3 tablespoons unsalted butter, melted and cooled

Cookies & Cream Filling:

• 1 pound Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 14 Oreo cookies, coarsely chopped

Peanut Butter Cup Topping:

• 1/2 cup creamy peanut butter
• 1/2 cup milk chocolate chips

Instructions:

1. Preheat the oven to 350°F. Wrap a 9-inch springform pan with 2-3 layers of aluminum foil and set aside.
2. In a mixing bowl, stir together the Oreo cookie crumbs and melted butter until well combined. Transfer the mixture to the prepared pan and press firmly onto the bottom. Bake the crust for 10 minutes and cool.
3. In a separate mixing bowl, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, until well blended. Stir in vanilla extract and heavy cream. Fold in the chopped Oreo cookies. Pour the mixture into the pan.
4. Prepare a water bath: Place the springform pan in a larger baking dish, and fill the dish with 1 inch of hot water.
5. Bake for 55-60 minutes, or until the cheesecake is set and the edges are golden brown. Remove from the oven and let cool completely on a wire rack before chilling in the refrigerator for at least 4 hours or overnight.
6. Once the cheesecake is chilled, prepare the topping: In a microwave-safe bowl, combine the peanut butter and chocolate chips. Heat in 30 second intervals, stirring until smooth. Pour the mixture over the cheesecake and spread evenly. Place the cheesecake back in the refrigerator for 15-20 minutes to set the topping.
7. Remove the cheesecake from the pan and transfer it to a serving plate. Garnish with extra chopped Oreo cookies and serve chilled.