Peanut Butter Toffee Cheesecake with Acai Berry Crust

Ingredients

• 1 1/2 cups of finely crushed graham crackers
• 1/4 cup of acai berry puree
• 1/4 cup of melted butter
• 2 containers (16 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup of creamy peanut butter
• 1 cup of granulated sugar
• 4 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of toffee bits

Instructions

1. Preheat oven to 325 degrees F.
2. Combine the graham cracker crumbs, acai berry puree and melted butter in a bowl and mix well. Press the mixture onto the bottom and up the sides of a 9-inch springform pan.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, and granulated sugar together with an electric mixer until smooth and creamy.
4. Add the eggs, one at a time, and beat until just combined.
5. Finally, add the vanilla extract and beat just until incorporated.
6. Gently fold in the toffee bits and pour the mixture over the crust.
7. Bake the cheesecake for 50-60 minutes or until the center is almost set.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 30 minutes.
9. Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Let the cheesecake cool to room temperature, then cover and refrigerate for at least 3 hours before serving.