Creamy Peanut Butter Cup Cheesecake with Wasabi Pistachio Base and Macadamia Nut Topping

Ingredients

• 8 oz Wasabi and Pistachio crackers, crushed
• 4 oz Unsalted Butter, melted
• 32 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Brown Sugar, packed
• 1 cup Creamy Peanut Butter Cup candies, finely chopped
• 4 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 1/2 cup Macadamia Nuts, chopped

Instructions

1. Preheat oven to 325°F.
2. Crush Wasabi and Pistachio crackers in a food processor until fine. Add melted butter and pulse until combined.
3. Press the mixture firmly onto the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
4. In a large mixing bowl, beat the cream cheese with an electric mixer until creamy. Add brown sugar and continue to beat until light and fluffy.
5. Mix in the chopped Peanut Butter Cups until well combined.
6. Beat in the eggs, one at a time, until well incorporated.
7. Mix in vanilla extract and beat until smooth and creamy.
8. Pour the cheesecake mixture onto the crust and bake for 1 hour or until the edges are golden brown and the center is slightly jiggly.
9. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
10. In a small skillet, toast the chopped macadamia nuts over medium heat until fragrant and golden brown. Sprinkle them over the cheesecake before serving.