Peanut Butter Cup Cheesecake with Date & Walnut Crust

Ingredients:

• For the crust:
• 1 cup pitted dates, soaked in hot water for 10 minutes, then drained
• 1 cup walnuts
• 1/4 teaspoon salt
• For the filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• For the topping:
• 1 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/4 cup confectioners' sugar
• 1 cup chopped peanut butter cups

Directions:

1. For the crust:
• Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) springform pan.
• In a food processor, pulse together the dates, walnuts, and salt until finely ground.
• Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and cool completely.
2. For the filling:
• In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth. Add the sugar and vanilla extract and beat until combined.
• Add the eggs one at a time, beating well after each addition.
• Pour the filling onto the cooled crust. Bake for 45-50 minutes or until the center is almost set. Let cool to room temperature.
3. For the topping:
• In a medium bowl, whisk together the peanut butter, heavy cream, and confectioners' sugar until smooth.
• Spread the mixture over the cooled cheesecake and refrigerate for 1 hour or until set.
• Sprinkle with chopped peanut butter cups before serving.
4. Enjoy your Peanut Butter Cup Cheesecake with Date & Walnut Crust!