Smoked Gouda & Chive Cheesecake with Wine & Berries Filling and Peanut Butter Cup Topping

Ingredients:

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 4 oz smoked Gouda cheese, shredded
• 1/4 cup chopped fresh chives
• 3/4 cup graham cracker crumbs
• 1/3 cup melted butter
• 1/2 cup sugar
• 2 eggs
• 1/2 cup red wine
• 1/4 cup raspberry jam
• 1/4 cup blueberries
• 1/4 cup blackberries
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 cup chopped chocolate peanut butter cups

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, combine graham cracker crumbs, melted butter, smoked Gouda, and chives until well combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. Cream together Norman's Kosher Cholov Yisroel Cream Cheese and sugar with an electric mixer. Add eggs one at a time, mixing well after each addition. Pour mixture over the cooled crust and smooth the top with a spatula.
4. In a small saucepan, heat the red wine and raspberry jam over medium-high heat until the jam is melted. Add the blueberries and blackberries, stirring to combine. Pour this mixture over the top of the cheesecake, spreading it out to the edges.
5. Bake the cheesecake for 25-30 minutes or until the edges are set and the center is slightly jiggly. Remove from oven and cool to room temperature.
6. In a small mixing bowl, combine creamy peanut butter, powdered sugar, and heavy cream. Beat with an electric mixer until smooth. Spread mixture over the top of the cooled cheesecake and sprinkle with chopped chocolate peanut butter cups.
7. Chill the cheesecake for at least 2 hours before serving.