Pistachio Vanilla Peanut Butter Cup Cheesecake

Ingredients:

• 8 oz Pistachio Crumble
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup Granulated Sugar
• 2 tsp Vanilla Extract
• 2 Eggs
• 1/2 cup Peanut Butter Cups, chopped

Instructions:

1. Preheat oven to 350°F.
2. Press the Pistachio Crumble into the bottom of a 9-inch springform pan.
3. In a stand mixer, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Add in the sugar and beat until well combined.
5. Next, add the vanilla extract and mix until incorporated. Add in the eggs one at a time, mixing well after each addition.
6. Pour the mixture over the Pistachio Crumble base.
7. Sprinkle the chopped Peanut Butter Cups over the top of the mixture.
8. Bake for 40-45 minutes, or until the center is almost set.
9. Remove from oven and let cool completely before serving.