Oatmeal Raisin Peanut Butter Cup Cheesecake with Salted Caramel Topping

Ingredients:

• 1 ½ cups of oats
• 1 cup of raisins
• ½ cup of brown sugar
• ½ cup of butter
• 12 peanut butter cups, unwrapped
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 4 eggs
• 1 cup of caramel sauce
• 1 teaspoon of sea salt

Directions:

1. Preheat oven to 350°F.
2. Using a food processor, pulse together oats, raisins, brown sugar, and butter until well combined and crumbly. Press onto the bottom of a 9-inch springform pan.
3. Bake oatmeal raisin crust for 10 minutes. Remove from oven and set aside to cool.
4. Using the food processor, pulse the peanut butter cups until coarsely chopped. Set aside.
5. Using an electric mixer, beat Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Gradually add granulated sugar and vanilla extract. Beat in eggs, one at a time, just until blended.
6. Gently fold in the peanut butter cups into the cheesecake mixture. Pour mixture into the cooled crust.
7. Bake cheesecake for 45-50 minutes or until the center is almost set.
8. Meanwhile, in a small saucepan, heat caramel sauce and sea salt over low heat until warm.
9. Let the cheesecake cool completely before pouring the caramel sauce on top.
10. Refrigerate for several hours or overnight until the cheesecake is set.

Enjoy your delicious Oatmeal Raisin Peanut Butter Cup Cheesecake with Salted Caramel Topping!