Creamy Citrus Dream Cheesecake

Oreo Crust:

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted

Avocado & Lime Filling:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 2 ripe avocados, peeled and pitted
• 1/2 cup granulated sugar
• 3 tablespoons freshly squeezed lime juice
• 1 tablespoon lime zest
• 4 large eggs

Peanut Butter Cup Topping:

• 1 cup heavy cream
• 8 oz bittersweet chocolate chips
• 1/2 cup creamy peanut butter

Directions:

1. Preheat oven to 325℉.
2. In a medium bowl, combine crushed Oreo cookies and melted butter. Mix thoroughly and press into the bottom and up the sides of a 9-inch springform pan. Set aside.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Peel and pit the avocados and add them to the cream cheese. Beat until well combined.
5. Add sugar, lime juice, and lime zest. Beat until completely smooth.
6. Add the eggs one at a time, beating after each addition until well combined.
7. Pour the filling into the prepared pan. Bake for 50-55 minutes or until the cheesecake is set but still slightly jiggly in the center.
8. Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, make the peanut butter cup topping by heating the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and pour over the chocolate chips. Let it sit for 3 minutes and then stir until the chocolate is smooth.
10. Add creamy peanut butter and stir until well combined and smooth.
11. Pour the peanut butter cup topping onto the cheesecake and spread it evenly using a spatula.
12. Refrigerate for an additional hour to set.
13. Slice and serve.