Oatmeal Raisin Cheesecake with Vanilla Filling and Peanut Butter Cup Topping

Ingredients:

• 1 1/2 cups oatmeal cookie crumbs
• 1/2 cup raisins
• 6 tablespoons unsalted butter, melted
• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup smooth peanut butter
• 1 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 325°F.
2. In a bowl, combine cookie crumbs, raisins, and melted butter. Press onto bottom of a 9-inch springform pan. Bake for 10 minutes. Allow the crust to cool.
3. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese, sugar, flour, and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Pour mixture onto prepared crust.
4. Bake cheesecake for 55-65 minutes, or until cheesecake is set and the edges are lightly browned.
5. Allow cheesecake to cool then refrigerate for at least 4 hours until chilled.
6. In a microwave-safe bowl, melt the peanut butter in the microwave for about 30 seconds. Add chocolate chips and continue to heat in the microwave, stirring every 10-15 seconds until the chocolate chips are melted and smooth. Spread mixture onto the cheesecake.
7. Refrigerate for an additional hour, or until topping is firm.
8. Serve and enjoy!