Citrus Burst Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 Apple Pie crust
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1/4 cup olive oil
• 2 tablespoons lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/2 cup heavy whipping cream
• 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 325°F.
2. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar until creamy.
3. Add in flour and beat until mixed well.
4. Beat in eggs, one at a time.
5. Stir in olive oil, lemon zest, lemon juice, and vanilla extract.
6. Pour the cheesecake mixture over the Apple Pie crust.
7. Bake for 50-55 minutes or until center is set.
8. Let the cheesecake cool for 10 minutes before removing it from the springform pan. Refrigerate for at least 4 hours or overnight.
9. In a small bowl, mix the peanut butter and powdered sugar until smooth.
10. In a separate bowl, whisk the heavy whipping cream until stiff peaks form.
11. Gently fold the peanut butter mixture into the whipped cream.
12. Top the cooled cheesecake with the peanut butter cup topping, and sprinkle with chocolate chips.