Creamy Tiramisu Cheesecake with Peanut Butter Cup Topping

Graham Cracker Crust

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 6 tbsp. Unsalted Butter, melted

Tiramisu Filling

• 2 containers (16 oz. total) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup Granulated Sugar
• 2 tsp. Vanilla Extract
• 3 Large Eggs
• 2 tbsp. Instant Espresso Powder, dissolved in 1 tbsp. Hot Water
• 1/4 cup Heavy Cream

Peanut Butter Cup Topping

• 1 cup Semi-Sweet Chocolate Chips
• 1 cup Creamy Peanut Butter
• 1/2 cup Heavy Cream

Instructions

1. Preheat oven to 325°F.
2. In a mixing bowl, combine all ingredients for the crust and mix until well combined.
3. Press the crust mixture into the bottom of a 9-inch springform pan until smooth and flat. Bake for 10 minutes, then set aside to cool.
4. In a separate mixing bowl, beat the cream cheese until it is smooth and creamy.
5. Add the sugar and vanilla extract, and beat until well combined.
6. Add the eggs one at a time, beating well after each addition.
7. Mix in the dissolved espresso and heavy cream until well combined.
8. Pour the mixture over the cooled crust and spread it evenly with a spatula.
9. Bake for 50-55 minutes, or until the edges are slightly brown and the center is set. Allow the cheesecake to cool to room temperature, then refrigerate for at least 3 hours.
10. To make the peanut butter cup topping, combine the chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Microwave for 30-second intervals, stirring after each interval, until the mixture is smooth and creamy.
11. Pour the peanut butter cup topping over the chilled cheesecake, spreading it to the edges with a spatula. Refrigerate for an additional hour to set.
12. Serve and enjoy!