Heavenly PB & Citrus Cheesecake

Ingredients

• 1 package Black & White Cookies (8 oz)
• 1/2 cup unsalted butter, melted
• 2 containers (16oz) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 blood orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup honey

Instructions

1. Preheat the oven to 350°F.
2. In a food processor, grind the Black & White Cookies into fine crumbs.
3. Add the melted butter to the food processor and pulse until the mixture is combined.
4. Press the cookie mixture firmly into the bottom of a 9-inch springform pan.
5. Bake the crust for 10 minutes.
6. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
7. Add the eggs, one at a time, beating well after each addition.
8. Stir in the peanut butter, heavy cream, vanilla extract, and salt until just combined.
9. Pour the mixture into the crust and smooth the top with a spatula.
10. Bake the cheesecake for 45-50 minutes, or until set around the edges but still slightly jiggly in the center.
11. Allow the cheesecake to cool completely, then chill in the refrigerator for at least 3 hours.
12. Before serving, prepare the topping. Arrange the blood orange and grapefruit segments over the top of the cheesecake.
13. Drizzle the honey over the top and serve chilled.