Peanut Butter Dreams Cheesecake

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Ingredients:

• 1 ½ cups Vanilla wafer crumbs
• ¼ cup unsalted butter, melted
• 3 containers (8 oz each) Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup smooth peanut butter
• ½ cup heavy cream
• 12 miniature peanut butter cups, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture evenly 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 and creamy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate small bowl, microwave the peanut butter for about 30 seconds or until softened. Stir the peanut butter into the cream cheese mixture until well combined.
6. Gradually add the heavy cream while continuing to beat the mixture until smooth.
7. Pour the filling over the prepared crust in the pan.
8. Sprinkle the chopped peanut butter cups evenly over the top of the filling.
9. Bake for 45-50 minutes or until the center is set and the top is lightly golden.
10. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
11. Run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the springform pan.
12. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.