Cinnamon Peanut Butter Bliss Cheesecake with Berries & Cream

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Ingredients:

• For the Cinnamon Roll Base:
• - 1 ½ cups crushed cinnamon cookies
• - 6 tablespoons unsalted butter, melted
• For the Peanut Butter Cup Filling:
• - 2 (8 oz) containers of Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• - ¾ cup smooth peanut butter (not natural)
• - ¾ cup granulated sugar
• - ½ cup heavy cream
• - 2 large eggs
• - 1 teaspoon vanilla extract
• - ½ cup chopped peanut butter cups
• For the Berries & Cream Topping:
• - 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
• - 1 cup heavy cream
• - 2 tablespoons powdered sugar
• - 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
2. In a bowl, combine the crushed cinnamon cookies and melted butter for the base. Press the mixture evenly into the bottom of the prepared pan. Set aside.
3. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese, peanut butter, and granulated sugar until smooth and creamy.
4. Gradually add the heavy cream, eggs, and vanilla extract, mixing well after each addition.
5. Gently fold in the chopped peanut butter cups.
6. Pour the peanut butter cup filling over the cinnamon roll base in the pan.
7. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove from the oven and let the cheesecake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Refrigerate the cheesecake for at least 4 hours or overnight to set.
10. Before serving, prepare the berries & cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread the mixed berries over the chilled cheesecake and top with the whipped cream.
12. Slice and serve chilled. Enjoy!