Peanut Butter Cup Cheesecake

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Ingredients

• 1 cup Shortbread cookie crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat the oven to 325°F.
2. In a medium bowl, combine the Shortbread cookie crumbs, 2 tablespoons sugar, and melted butter. Press the mixture onto the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter with an electric mixer until smooth.
5. Add 1 cup sugar, vanilla, and eggs, 1 at a time, beating well after each addition.
6. Stir in 1/2 cup heavy cream and mix well.
7. Pour the filling on top of the cooled crust.
8. Bake for 45-50 minutes, until set but still slightly jiggly in the center.
9. Let it cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
10. For the Chocolate Ganache topping, heat 1/2 cup heavy cream in a small saucepan over medium heat until it starts to steam.
11. Remove the saucepan from heat, then add 1 cup semisweet chocolate chips. Let it sit for 2-3 minutes to melt, then stir until smooth.
12. Pour the Chocolate Ganache on top of the cheesecake, then spread it with a spatula.
13. Chill the cheesecake until the Chocolate Ganache is set, then slice and serve.