Maple Pecan New York Cheesecake with Peanut Butter Cup Topping

Ingredients:

• Maple Pecan Base:
• 1 1/2 cups graham cracker crumbs
• 1/2 cup pecans, finely chopped
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup pure maple syrup
• New York-Style Filling:
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup sour cream, at room temperature
• 1/4 cup heavy cream, at room temperature
• 1/4 cup pure maple syrup
• Peanut Butter Cup Topping:
• 1 cup peanut butter chips
• 1/4 cup heavy cream
• 1/2 cup chopped salted peanuts

Instructions:

1. Preheat oven to 350°F (180°C).
2. Maple Pecan Base: In a bowl, stir together graham cracker crumbs, chopped pecans, and granulated sugar. Add melted butter and maple syrup; stir until combined. Press mixture firmly onto bottom of 9-inch (23 cm) springform pan. Bake for 10 minutes or until golden brown. Let cool completely.
3. New York-Style Filling: In a large bowl, using electric mixer, beat cream cheese and granulated sugar until smooth and creamy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream, and maple syrup. Pour mixture over cooled crust.
4. Bake for 45 to 50 minutes or until edges are lightly golden and center jiggles slightly when pan is gently shaken. Let cool completely on rack.
5. Peanut Butter Cup Topping: In a microwave-safe bowl, heat peanut butter chips and heavy cream on medium power for 1 minute, stirring every 20 seconds, until smooth. Pour over cooled cheesecake and smooth with spatula. Sprinkle chopped peanuts over top. Refrigerate for at least 4 hours or overnight.
6. Run a knife around edge of pan to loosen cheesecake. Remove pan sides and transfer cheesecake to serving plate. Slice and serve.