Black & White Peanut Butter Cup Cheesecake

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Ingredients:

• 1 ½ cups crushed Black & White cookies
• 1/3 cup unsalted butter, melted
• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup smooth peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream, for chocolate ganache topping

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together the cookie crumbs and melted butter until well combined. Press onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
3. Using an electric mixer, beat the cream cheese and peanut butter until creamy and smooth. Add in the sugar, eggs, and vanilla extract, and continue mixing until well combined.
4. Stir in the heavy cream and chocolate chips, and pour the mixture over the cookie crust.
5. Bake for 50-60 minutes, or until the cheesecake is firm to the touch and lightly golden around the edges.
6. Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
7. Before serving, make the chocolate ganache topping. In a small saucepan, heat the remaining 1/4 cup heavy cream until steaming. Pour over the semisweet chocolate chips in a separate bowl and stir until the chocolate has melted and the mixture is smooth.
8. Pour the chocolate ganache over the top of the cheesecake and spread out into an even layer. Chill for another 30 minutes, or until the chocolate is set.
9. Slice and serve.