Lavender Honey Cheesecake with Peanut Butter Cup Topping

Ingredients

• 8 oz Lavender & Honey cookies, crushed
• 4 oz unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup peanut butter
• 1/4 cup heavy cream
• 1/2 cup mini peanut butter cups, chopped

Directions

1. Preheat oven to 350°F.
2. Mix together the crushed Lavender & Honey cookies and melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.
3. Using a stand mixer fitted with the paddle attachment, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add the sugar and continue to beat until fluffy, about 2-3 minutes.
5. One at a time, add the eggs, mixing until just incorporated.
6. Mix in the vanilla extract
7. Pour the mixture over the cooled crust, smoothing the top with a spatula. Bake for 50-55 minutes, or until the cheesecake is set with a slight jiggle in the center.
8. Allow cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours or overnight.
9. To make the topping, melt the peanut butter and heavy cream together in a saucepan over low heat, stirring until smooth. Pour over the chilled cheesecake and sprinkle with the chopped peanut butter cups.
10. Return the cheesecake to the refrigerator to allow topping to set for at least 30 minutes before serving.