Creamy Peanut Butter and Toffee Crunch Cheesecake

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Ingredients:

• 2 cups Pistachio Crumble (recipe follows)
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup creamy peanut butter
• 1/2 cup chopped toffee candy

Instructions:

1. Preheat the oven to 350°F and grease a 9-inch springform pan.
2. Press the Pistachio Crumble into the bottom of the pan.
3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the peanut butter and mix until well-combined.
6. Pour the cheesecake mixture over the Pistachio Crumble crust. Sprinkle the chopped toffee candy over the top.
7. Bake for 45-50 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 30 minutes with the door slightly ajar.
8. Remove from the oven and cool to room temperature. Chill the cheesecake in the refrigerator for at least 3 hours before serving.

Pistachio Crumble:

• 1 cup all-purpose flour
• 1/2 cup shelled pistachios, finely chopped
• 1/2 cup unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1/4 teaspoon salt

1. Preheat the oven to 350°F.
2. In a medium mixing bowl, combine the flour, chopped pistachios, brown sugar, and salt. Stir in the melted butter until well-combined.
3. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 10-12 minutes, or until lightly browned and set.