Decadent Rosemary Delight Cheesecake

Ingredients

Rosemary & Olive Oil Base

• 1 cup graham cracker crumbs
• 1/2 cup crushed rosemary
• 1/4 cup olive oil
• 2 tablespoons sugar

Plain Filling

• 24 oz (3 containers) of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Peanut Butter Cup Topping

• 1 cup peanut butter
• 1 cup heavy cream
• 1/2 cup chopped peanut butter cups

Instructions

Rosemary & Olive Oil Base

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, crushed rosemary, olive oil, and sugar. Mix well until all ingredients are evenly distributed.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool completely before adding filling.

Plain Filling

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese until smooth.
2. Add sugar and mix until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract and sour cream until the mixture is smooth and creamy.
5. Pour the filling over the cooled crust.
6. Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
8. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Peanut Butter Cup Topping

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and stir in the peanut butter until smooth.
3. Allow the mixture to cool slightly before pouring over the chilled cheesecake.
4. Sprinkle chopped peanut butter cups on top of the peanut butter layer.
5. Refrigerate for an additional 30 minutes to set the topping. Serve and enjoy!