Cinnamon Roll Cheesecake with Vanilla Filling and Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups of crushed Cinnamon Roll cookies
• 6 tablespoons of melted unsalted butter
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese (24oz total)
• 1 cup of white sugar
• 3 eggs
• 1 tablespoon of vanilla extract
• 1 cup of creamy peanut butter
• 1/4 cup of heavy cream
• 1 cup of chopped peanut butter cups

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray.
2. In a large bowl, mix the crushed cinnamon roll cookies and melted butter until fully combined. Press the mixture into the bottom of the prepared springform pan.
3. In a separate large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully combined.
4. Pour the cream cheese mixture onto the prepared crust in the springform pan. Bake for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden brown.
5. In a small bowl, mix together the peanut butter and heavy cream until fully combined. Spread the mixture over the top of the warm cheesecake. Sprinkle the chopped peanut butter cups over the top of the peanut butter mixture.
6. Allow the cheesecake to cool to room temperature, then cover it with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, before serving.