Sage & Cookies Cheesecake with Peanut Butter Cup Topping

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Ingredients:

• For the Base:
• 10 ounces of Cookies and Cream Cookies
• 3 tablespoons of Brown Sugar
• 5 tablespoons of Butter
• 4 Sage Leaves (finely chopped)
• For the Filling:
• 24 ounces of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 and 1/4 cups of Brown Sugar
• 2 teaspoons of Vanilla Extract
• 4 Eggs
• 12 Cookies and Cream Cookies (crushed)
• For the Topping:
• 5 Peanut Butter Cups (chopped)

Instructions:

1. Preheat oven to 350°F.
2. In a food processor, pulse together the cookies, brown sugar, butter, and sage leaves until coarse crumbs form. Firmly press mixture into a greased 9-inch springform pan and bake for 10 minutes.
3. Meanwhile, prepare the filling. In the bowl of a stand mixer, beat the cream cheese until smooth. Add in the brown sugar and vanilla extract, beating to combine. Add in the eggs one at a time, beating well after each addition.
4. Stir in the crushed cookies by hand, then pour the mixture onto the baked crust. Smooth the top.
5. Bake for 45-50 minutes, until the edges are set and the center is still slightly jiggly. Cool completely, then chill for at least 4 hours before serving.
6. For the topping, sprinkle the chopped peanut butter cups over the cheesecake just before serving.