Creamy PB & Fruity Cheesecake

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Vanilla Wafer Base

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup sugar
• 1/3 cup melted butter

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup chopped peanut butter cups

Peach & Mango Topping

• 1/4 cup peach preserves
• 1/4 cup mango nectar
• 1 tablespoon lemon juice
• 1 cup sliced peaches
• 1 cup diced mango

Directions

1. Preheat oven to 350°F and line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, combine vanilla wafer crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of the prepared pan.
3. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, and sugar until smooth. Beat in the eggs and vanilla extract. Fold in the chopped peanut butter cups and pour over the crust.
4. Bake for 40-45 minutes or until the center is almost set. Allow to cool completely.
5. In a small saucepan, combine the peach preserves, mango nectar, and lemon juice. Heat over medium heat, stirring constantly until the mixture thickens. Remove from heat and let cool to room temperature.
6. Arrange the sliced peaches and diced mango over the cooled cheesecake. Brush the fruit with the cooled peach and mango glaze and chill for at least 4 hours before serving.