Peanut Butter Cup Cheesecake with Parmesan & Garlic Base

Ingredients:

• 1 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted
• 2 cloves garlic, minced
• 3 containers (24 oz) of Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup creamy peanut butter
• 1 1/2 cups chopped mini peanut butter cups

Instructions:

1. Preheat the oven to 325°F.
2. Combine the Parmesan cheese, melted butter, and minced garlic in a bowl. Press onto the bottom of a 9-inch springform pan and set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated into the mixture. Stir in the vanilla extract.
5. Stir in the creamy peanut butter until fully combined.
6. Pour the cheesecake mixture into the prepared crust and bake for 50 minutes to 1 hour, or until the center is almost set and the edges are lightly golden.
7. Remove from the oven, let cool, and refrigerate for at least 2 hours.
8. Top the cheesecake with chopped mini peanut butter cups and serve.