Caramel Peanut Butter Cup Cheesecake with Pistachio Crumble Base

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted pistachios, finely ground
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 tsp salt
• 2 (8oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup salted caramel sauce
• 1/2 cup creamy peanut butter
• 1/2 cup chopped peanut butter cups

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, mix together the flour, ground pistachios, sugar, melted butter, and salt until a crumbly dough forms. Press the dough into the bottom of a 9-inch (23cm) springform pan. Bake for 10-12 minutes until lightly golden. Allow to cool completely.
3. In a large mixing bowl, beat the cream cheese on medium speed until creamy. Add in the sugar, eggs, and vanilla extract and mix until smooth.
4. Stir in the salted caramel sauce and peanut butter until fully combined.
5. Spread the cheesecake mixture over the pistachio crumble base and smooth out the top with a spatula.
6. Bake for 25-30 minutes until the cheesecake is set but still slightly jiggly in the center.
7. Allow to cool to room temperature before refrigerating for at least 3 hours or preferably overnight.
8. Before serving, sprinkle the chopped peanut butter cups over the top of the cheesecake.