Peanut Butter Cup Cheesecake with Salted Pistachios Topping

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Peanut Butter Cup Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup creamy peanut butter
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 8 peanut butter cups, chopped

Salted Pistachios Topping:

• 1/2 cup shelled, roasted pistachios, roughly chopped
• 1 tbsp unsalted butter, melted
• 1/4 tsp sea salt

Preheat the oven to 350°F. Grease a 9-inch springform pan with cooking spray.

Graham Cracker Crust:

1. In a medium bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter.
2. Press the mixture onto the bottom of the prepared pan.
3. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

Peanut Butter Cup Filling:

1. In a large mixing bowl, beat the cream cheese, peanut butter, sugar, and vanilla extract until creamy and smooth.
2. Add the eggs one at a time, beating well after each addition.
3. Stir in the chopped peanut butter cups, reserving some for garnish if desired.
4. Pour the filling onto the cooled crust.
5. Bake for 50-55 minutes, or until the edges are set but the center still jiggles slightly.
6. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.

Salted Pistachios Topping:

1. In a small skillet, melt the butter over medium heat.
2. Add the chopped pistachios and sea salt, stirring until the nuts are lightly toasted and fragrant.
3. Sprinkle the topping over the chilled cheesecake, garnishing with additional chopped peanut butter cups if desired.