Salted Caramel Peanut Butter Cheesecake

Ingredients:

• 2 cups Vanilla Wafer Crumbs
• 1/3 cup Butter, melted
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup Sugar
• 1 tsp Vanilla Extract
• 4 Large Eggs
• 1/2 cup Salted Caramel Sauce
• 1/2 cup Peanut Butter Cup Pieces

Instructions:

1. Preheat your oven to 325°F.
2. In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Set aside.
3. In a separate mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, sugar, and vanilla extract until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
4. Stir in the salted caramel sauce. Pour the mixture into the prepared crust.
5. Bake for 45-50 minutes or until the center is almost set. Remove from the oven and let cool for at least 30 minutes.
6. In a small saucepan, melt the peanut butter cup pieces over low heat. Pour over the cheesecake once cooled.
7. Cover the cheesecake and refrigerate for at least 2 hours before serving. Enjoy!