Rosemary & Olive Oil Cheesecake with Nutmeg & Sweet Potato Filling and Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups of graham cracker crumbs
• 1/2 cup of melted unsalted butter
• 1 tablespoon of freshly minced rosemary
• 2 tablespoons of olive oil
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 3/4 cup of granulated sugar
• 1/4 teaspoon of grated nutmeg
• 1 teaspoon of vanilla extract
• 3 large eggs
• 1/2 cup of mashed cooked sweet potato
• 1 cup of smooth peanut butter
• 1/2 cup of whipping cream
• 1/2 teaspoon of kosher salt
• 1/2 cup of coarsely chopped mini peanut butter cups

Instructions:

1. Preheat the oven to 325°F. Grease a 9-inch springform cake pan.
2. In a large bowl, mix together the graham cracker crumbs, melted butter, minced rosemary, and olive oil until well combined.
3. Press the crumb mixture into the bottom of the prepared pan, and bake for 10 minutes. Remove from the oven and let cool.
4. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
5. Gradually add in the granulated sugar, nutmeg, and vanilla extract. Beat until creamy.
6. Beat in the eggs, one at a time.
7. Add the mashed sweet potato and beat until well combined.
8. Pour the batter over the cooled crust and smooth the top with a spatula.
9. Bake for about 45 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
10. Remove from the oven and let it cool completely.
11. In a small saucepan, heat the peanut butter, whipping cream, and kosher salt over medium heat, stirring constantly.
12. Once the mixture is smooth and heated through, remove from heat and let cool slightly.
13. Pour the warm mixture over the cooled cheesecake and smooth with a spatula.
14. Sprinkle the chopped peanut butter cups over the top of the warm peanut butter mixture, pressing gently into the cheesecake.
15. Refrigerate the cheesecake for at least two hours, or until set.
16. Slice and serve.