Peanut Butter Cup Cheesecake with Caramel Sauce

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Oreo Crust Ingredients:

• 3 cups crushed Oreo cookies
• 6 tbsp unsalted melted butter

Cheesecake Filling Ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1/4 cup creamy peanut butter
• 1 tsp vanilla extract
• 4 large eggs
• 8 peanut butter cups, chopped

Caramel Sauce Ingredients:

• 1/2 cup granulated sugar
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt

Instructions:

1. Preheat the oven to 325°F.
2. In a bowl, combine crushed Oreo cookies with melted butter.
3. Press the Oreo mixture into the bottom of a 9-inch springform pan and refrigerate while you prepare the filling.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, peanut butter, and vanilla extract until smooth.
5. Add the eggs, one at a time, beating well after each addition.
6. Fold in the chopped peanut butter cups.
7. Pour the cheesecake mixture over the Oreo crust and smooth out the top with a spatula.
8. Bake for 60-70 minutes or until the edges are set and the center of the cheesecake still jiggles slightly.
9. Remove the cheesecake from the oven and allow it to cool to room temperature before removing from the pan.
10. For the caramel sauce, melt the sugar in a heavy-bottomed saucepan over medium-high heat, stirring constantly with a wooden spoon. Be careful not to burn the sugar.
11. Once the sugar has melted completely, add the unsalted butter and stir until melted.
12. Slowly pour in the heavy cream while stirring constantly until the mixture becomes smooth and combined.
13. Stir in the vanilla extract and kosher salt.
14. Allow the caramel sauce to cool slightly before drizzling over the cheesecake.
15. Refrigerate the cheesecake for at least 2 hours before serving.