Creamy Peanut Butter Cheesecake

Shortbread crust ingredients:

• 1 1/2 cups of crushed shortbread cookies
• 1/4 cup of butter, melted

Vanilla filling ingredients:

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1/2 cup of sugar
• 2 eggs
• 1 tablespoon of vanilla extract

Peanut Butter Cup topping ingredients:

• 1 cup of semisweet chocolate chips
• 1/2 cup of creamy peanut butter
• 1/2 cup of heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix the crushed shortbread cookies and melted butter together in a bowl until well combined.
3. Press the cookie mixture into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes in the preheated oven.
5. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
6. Add the sugar, eggs, and vanilla extract to the bowl and mix until well combined.
7. Pour the mixture into the pre-baked crust.
8. Place the cheesecake into the oven and bake for 35-40 minutes until the center is almost set.
9. Remove the cheesecake from the oven and let it cool to room temperature.
10. In a small saucepan, heat the heavy cream until it just starts to boil.
11. Remove the saucepan from the heat and add the semisweet chocolate chips and creamy peanut butter. Stir until well blended and melted.
12. Pour the peanut butter cup topping over the cooled cheesecake.
13. Place the cheesecake into the fridge to set for a minimum of 2 hours.
14. Serve chilled and enjoy!