Peanut Butter Chocolate Hazelnut Cheesecake with Pistachio Crumble Base

Ingredients:

• For the Pistachio Crumble Base:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cubed
• 1/2 cup shelled pistachios, chopped


• For the Chocolate Hazelnut Filling:
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup chocolate hazelnut spread


• For the Peanut Butter Cup Topping:
• 4 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/2 cup heavy cream
• 8 mini peanut butter cups, chopped

Instructions:

1. Preheat oven to 350°F.
2. Make the Pistachio Crumble Base: In a medium bowl, whisk together the flour and sugar. Add the butter and mix with your fingers until the mixture resembles coarse crumbs. Stir in the chopped pistachios. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes or until lightly browned. Remove from the oven and let cool while you make the filling.
3. Make the Chocolate Hazelnut Filling: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Stir in the chocolate hazelnut spread until fully combined.
4. Pour the filling over the pistachio crumble base. Smooth the top with a spatula.
5. Bake for 45-50 minutes or until the center is set and the edges are lightly browned. Let cool completely in the pan.
6. Make the Peanut Butter Cup Topping: In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and peanut butter until creamy. Add the powdered sugar and heavy cream, and beat until smooth. Stir in the chopped peanut butter cups.
7. Spread the peanut butter cup topping over the cooled cheesecake. Chill in the refrigerator for at least 2 hours before serving.
8. Serve chilled and enjoy!