Creamy PB & Fruit Cheesecake

Graham Cracker Crust

• 1 1/2 cups Graham Cracker crumbs
• 6 tablespoons Norman's Kosher Cholov Yisroel Unsalted Butter, melted
• 1/3 cup granulated sugar

Peanut Butter Cup Filling

• 2 containers (16 oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 cup chopped Reese's Peanut Butter Cups

Peach & Mango Topping

• 1 cup diced peaches
• 1 cup diced mango
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 cup water

Instructions

1. Preheat oven to 325°F.
2. In a small bowl, mix together Graham Cracker crumbs, melted butter and sugar. Press mixture onto bottom of 9-inch springform pan and bake for 10 minutes. Remove from oven and let cool.
3. Reduce oven temperature to 300°F.
4. In a large bowl, beat cream cheese, peanut butter, sugar and vanilla extract until smooth and creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Stir in chopped Reese's Peanut Butter Cups with a rubber spatula.
7. Pour mixture into prepared crust and bake for 55-60 minutes.
8. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.
9. Meanwhile, to make the topping, combine peaches, mango, sugar and cornstarch in a medium saucepan.
10. Gradually stir in water and bring mixture to a boil over medium heat. Cook for 2-3 minutes or until mixture thickens, stirring occasionally.
11. Remove from heat and let cool to room temperature. Spread over cheesecake before serving.
12. Enjoy!