Oatmeal Raisin Walnut Cheesecake with Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups oatmeal raisin cookie crumbs
• 1/2 cup chopped walnuts
• 1/4 cup light brown sugar, packed
• 1/3 cup unsalted butter, melted
• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/4 cup creamy peanut butter
• 1/2 cup chopped peanut butter cups

Directions:

1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. Mix together the oatmeal raisin cookie crumbs, chopped walnuts, light brown sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes. Let it cool down.
3. In a bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar until smooth and creamy, for about 3-4 minutes, on medium speed with an electric mixer. Add in eggs, one at a time, beating well after each addition. Mix in vanilla extract and ground cinnamon.
4. Pour the cream cheese mixture into the cooled crust. Bake for 45-50 minutes or until the center is almost set. Let the cheesecake cool down to room temperature before refrigerating it overnight.
5. Before serving, mix together creamy peanut butter and peanut butter cups in a bowl. Spread this mixture on top of the cheesecake and serve.