Creamy Acai Blueberry PB Cup Cheesecake

Acai Berry Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 1/4 cup Acai Berry puree

Blueberry Filling:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 cup blueberry puree

Peanut Butter Cup Topping:

• 1/2 cup creamy peanut butter
• 1/2 cup chocolate chips
• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F
2. To make the crust, mix the graham cracker crumbs, melted butter, sugar and 1/4 cup of acai berry puree together until the mixture resembles wet sand.
3. Press the crust mixture into the bottom of a greased and floured 9 inch springform pan. Bake for 7-10 minutes, or until golden brown.
4. For the filling, beat the cream cheese and sugar together until smooth. Mix in the eggs, vanilla extract, salt and blueberry puree until well combined.
5. Pour the filling mixture over the prepared crust and bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
6. Let the cheesecake cool for 10 minutes before refrigerating for at least 2 hours.
7. To make the topping, melt the peanut butter, chocolate chips and heavy cream in a double boiler over low-medium heat until smooth.
8. Pour the peanut butter cup topping over the chilled cheesecake and let it set in the refrigerator for at least 30 minutes.
9. Serve and enjoy your Creamy Acai Blueberry PB Cup Cheesecake!