A Nutty Choco-Cheese Delight

Oreo Crust

• 2 cups Oreo cookie crumbs
• 1/4 cup unsalted butter, melted

Peanut Butter Cup Filling

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup sugar
• 1/2 cup creamy peanut butter
• 2 eggs
• 1 tsp. vanilla extract
• 1 cup chopped peanut butter cups (about 10 mini cups)

Hot Fudge Topping

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup corn syrup
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 350°F.
2. In a medium bowl, combine Oreo cookie crumbs and melted butter.
3. Press crumb mixture into the bottom and up the sides of a 9-inch springform pan.
4. Bake the crust for 8-10 minutes, then set aside to cool.
5. In a large bowl, beat together cream cheese and sugar until smooth and creamy.
6. Mix in peanut butter, eggs, and vanilla extract until thoroughly combined.
7. Fold in chopped peanut butter cups.
8. Pour mixture over the prepared crust and smooth it out evenly.
9. Bake cheesecake for 45-50 minutes.
10. Remove from oven and let cool for 20 minutes.
11. In a small saucepan, combine chocolate chips, heavy cream, and corn syrup over low heat; stirring constantly until melted and smooth.
12. Remove from heat and stir in vanilla extract.
13. Pour hot fudge topping over cooled cheesecake, allow it to set for 10 minutes.
14. Refrigerate cheesecake for at least 2 hours before slicing and serving.