Choco-Peanut Cheesecake

Black & White Cookie Base

• 6 Black & White Cookies, crushed into fine crumbs
• 4 tablespoons unsalted butter, melted

Chocolate Hazelnut Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup chocolate hazelnut spread

Peanut Butter Cup Topping

• 1/2 cup heavy cream
• 1/2 cup peanut butter
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the Black & White cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the chocolate hazelnut spread. Pour the mixture over the prepared crust.
4. Bake for 35-40 minutes, or until set. Remove from the oven and let cool to room temperature.
5. In a small saucepan, heat the heavy cream and peanut butter over low heat, stirring constantly until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.
6. Pour the peanut butter cup topping over the cooled cheesecake and refrigerate for at least 2 hours, or until set.