Banana Pudding Peanut Butter Cup Cheesecake with Bourbon & Butterscotch Topping

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Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 3 ripe bananas, mashed
• 2 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 large eggs, at room temperature
• 1/2 tsp vanilla extract
• 1 cup heavy cream
• 1/4 cup bourbon
• 1/2 cup butterscotch chips

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, stir together the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the mashed bananas, cream cheese, and sugar together until smooth using an electric mixer.
4. Add the peanut butter, eggs, and vanilla extract, beating until combined.
5. Pour the cheesecake mixture into the prepared crust and smooth out the top with a spatula.
6. Bake for 40-45 minutes or until the cheesecake is set in the center. Let cool completely before serving.
7. For the topping, heat the heavy cream in a small saucepan over medium-high heat until it begins to simmer.
8. Remove from heat and stir in the bourbon and butterscotch chips until the chips are melted and the mixture is smooth.
9. Pour the topping over the cooled cheesecake and refrigerate for at least 4 hours before serving.