The Ultimate Peanut Butter Carrot Cheesecake

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Ingredients:

• 1 1/2 cups shredded carrot cake mix
• 1/2 cup melted unsalted butter
• 2 containers of Norman's Kosher Cholov Yisroel Cream Cheese (16 oz total)
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream
• 1 cup whipped cream

Instructions:

1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a large mixing bowl, combine the shredded carrot cake mix and melted butter. Mix well and press the mixture onto the bottom of the prepared pan. Bake for 10-12 minutes and let cool.
3. In another mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
4. Gradually add in the creamy peanut butter and sugar, make sure to mix well.
5. Add the eggs one at a time while continuing to mix the batter.
6. Add the vanilla extract and heavy cream. Mix well.
7. Pour the peanut butter mixture into the cooled crust. Tap the pan gently to remove any air bubbles.
8. Bake for 50-60 minutes or until the cheesecake is set.
9. Cool the cheesecake in the pan for at least 1 hour.
10. Spread the whipped cream on top of the cheesecake.
11. Refrigerate for at least 4 hours or overnight before serving.