Maple Pecan Peanut Butter Cup Cheesecake

Ingredients:

• 1 ½ cups of graham cracker crumbs
• 1 cup chopped pecans
• ⅓ cup maple syrup
• 10 tablespoons unsalted butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 ½ cups granulated sugar
• ½ cup creamy peanut butter
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped Peanut Butter Cups, for filling
• 1 cup chopped Peanut Butter Cups, for topping

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform pan with cooking spray.
2. Combine the graham cracker crumbs, chopped pecans, maple syrup, and melted butter in a bowl, and mix well. Press the mixture into the prepared pan, and set aside.
3. Using an electric mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until creamy. Gradually add the granulated sugar, and beat until fluffy.
4. Beat in the creamy peanut butter until well combined. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract and chopped Peanut Butter Cups, and mix until just combined.
6. Pour the mixture over the crust in the pan, and smooth the top with a spatula. Bake for 1 hour 10 minutes until the cheesecake is set.
7. Turn off the oven, and let the cheesecake cool in the oven for about an hour.
8. Remove the cheesecake from the oven, and let it cool completely on a wire rack. Once cooled, chill for at least 4 hours or overnight.
9. When ready to serve, remove the cheesecake from the springform pan, and sprinkle the chopped Peanut Butter Cups over the top.