Creamy Peanut Butter Cup Cheesecake with Pistachio Topping

Oreo Crust

• 24 Oreo cookies, crushed
• 6 tablespoons unsalted butter, melted

Cheesecake Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 6 peanut butter cups, chopped

Salted Pistachio Topping

• 1/2 cup roasted salted pistachios, chopped
• 2 tablespoons honey

Instructions

1. Preheat the oven to 325ºF.
2. In a medium bowl, combine the crushed Oreos and melted butter. Press the mixture into a 9-inch springform pan.
3. In a large bowl, beat the cream cheese with an electric mixer until creamy. Add the peanut butter, sugar, and vanilla extract, and beat until smooth.
4. Add the eggs one at a time, beating well after each addition. Fold in the chopped peanut butter cups.
5. Pour the cheesecake mixture over the Oreo crust.
6. Bake for 50-55 minutes, or until the edges are set and the middle is slightly jiggly. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours.
7. In a small bowl, mix the chopped pistachios and honey. Spread the mixture over the top of the cheesecake.
8. Slice and serve.