The Ultimate Indulgence Cheesecake

Cornbread Base

• 1 ½ cups crushed cornbread
• ¼ cup melted unsalted butter

Peanut Butter Cup Filling

• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese
• ¾ cup sugar
• ¼ cup creamy peanut butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 6 regular-sized peanut butter cups, chopped

Peach & Mango Topping

• 1 cup diced peaches
• 1 cup diced mango
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix the crushed cornbread and melted butter in a bowl until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth.
4. Add the peanut butter, eggs, and vanilla extract to the cream cheese mixture. Mix until fully combined.
5. Gently fold in the chopped peanut butter cups.
6. Pour the filling over the cornbread crust in the pan.
7. Bake for about 45 minutes or until the center is set and slightly jiggly.
8. Remove the cheesecake from the oven and let it cool to room temperature in the pan.
9. While the cheesecake is cooling, prepare the peach and mango topping. In a saucepan, combine the diced peaches, diced mango, sugar, and lemon juice. Cook over medium heat until the fruits soften and release their juices. Allow the mixture to cool.
10. Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.
11. To serve, remove the cheesecake from the pan and top it with the peach and mango mixture.