Peanut Butter Cup Cheesecake with Macadamia Nut Topping

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 1 cup semisweet chocolate chips

Macadamia Nut Topping

• 1/2 cup coarsely chopped macadamia nuts
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of a 9-inch (23 cm) springform pan.
3. In a large bowl, beat the cream cheese using an electric mixer until smooth. Add peanut butter and sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and chocolate chips.
4. Pour the cheesecake mixture over the crust. Smooth the top with a spatula.
5. In a small bowl, mix together chopped macadamia nuts, sugar, flour, and melted butter. Sprinkle over the cheesecake mixture.
6. Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for 20-30 minutes.
7. Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.