Oreo Peanut Butter Cup Strawberry Cheesecake

Ingredients:

• 20 Oreo cookies, crushed
• 5 tablespoons unsalted butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 1 cup fresh strawberries, sliced
• 1/4 cup strawberry preserves
• 1/2 cup heavy cream
• 1/2 cup Peanut Butter Cups, chopped

Instructions:

1. Preheat the oven to 325°F.
2. Mix the Oreo cookie crumbs and melted butter together in a bowl, then press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
3. Meanwhile, in a large mixing bowl, beat the cream cheese with an electric mixer until light and fluffy. Add the sugar and vanilla extract and beat until well combined.
4. Add the eggs, one at a time, mixing well after each addition.
5. Gently fold in the sliced strawberries.
6. Pour the cheesecake mixture over the cooled crust and smooth the top.
7. Bake for 45-50 minutes, or until the cheesecake is set but the center still jiggles slightly when shaken.
8. Let the cheesecake cool completely, then refrigerate for at least 2 hours or overnight.
9. Before serving, heat the strawberry preserves in a small saucepan over low heat until melted and smooth. Brush a thin layer over the top of the cheesecake.
10. Whip the heavy cream until stiff peaks form, then spoon it over the top of the cheesecake.
11. Sprinkle the chopped Peanut Butter Cups on top of the whipped cream.
12. Slice and serve chilled.