Cookies 'n' Cream Cheesecake with Pistachio Crumble Base and Peanut Butter Cup Topping

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Ingredients:

• 1 1/2 cups of Pistachio Crumble (see recipe below)
• 24 oz of Norman's Kosher Cholov Yisroel Cream Cheese, softened to room temperature
• 1 cup of sugar
• 4 large eggs, room temperature
• 1 tsp of vanilla extract
• 15 Oreo cookies, crushed
• 1/2 cup of Peanut Butter Cup, chopped

Instructions:

1. Preheat the oven to 325 degrees F.
2. Generously grease a 9-inch springform pan.
3. Press the Pistachio Crumble into the bottom of the pan. Use a flat-bottomed glass to press down and make sure the crust is compact.
4. Combine the cream cheese and sugar in a mixer at medium speed until smooth and creamy.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the vanilla extract.
7. Add the crushed Oreo cookies and mix just until combined.
8. Pour the filling into the prepared crust.
9. Bake for 50 minutes or until the cheesecake is set but still slightly jiggly in the center.
10. Turn off the oven and crack the door open. Let the cheesecake cool gradually in the oven for an hour.
11. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
12. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
13. Add the chopped Peanut Butter Cup on top of the cheesecake before serving.

Pistachio Crumble recipe:

• 1 cup of all-purpose flour
• 1/2 cup of unsalted pistachios, chopped
• 1/2 cup of brown sugar
• 1/2 cup (1 stick) of unsalted butter, melted

1. Combine the flour, chopped pistachios, and brown sugar in a bowl.
2. Add the melted butter and mix until crumbly.
3. Press evenly into the bottom of the pan to form the crust.