Peanut Butter Marshmallow Cheesecake

Vanilla Wafer Crust

• 1 1/2 cups vanilla wafer crumbs
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar

Peanut Butter Cup Filling

• 24 oz Norman's Kosher Cholov Yisroel cream cheese, softened
• 1 1/2 cups creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 6 peanut butter cups, chopped

Marshmallow Topping

• 2 cups mini marshmallows
• 1/4 cup creamy peanut butter
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with foil.
2. In a small bowl, combine the vanilla wafer crumbs, melted butter, and sugar. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel cream cheese, peanut butter, and sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla extract and heavy cream. Fold in the chopped peanut butter cups.
4. Pour the filling over the crust and smooth the top. Bake for 50-55 minutes, or until the center is almost set. Allow to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
5. Before serving, prepare the topping. In a saucepan, melt the mini marshmallows, peanut butter, and heavy cream together until smooth. Pour over the cheesecake and smooth with a spatula. Use a kitchen torch to lightly brown the marshmallow topping.