Pistachio Peanut Butter Cup Delight Cheesecake

Ingredients

Graham Cracker Base

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

Pistachio Filling

• 16 oz of Norman's Kosher Cholov Yisroel Cream Cheese (2 containers)
• 1 cup granulated sugar
• 1 cup shelled pistachios, finely ground
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

Peanut Butter Cup Topping

• 1 cup peanut butter, smooth
• 1/2 cup heavy cream
• 12 mini peanut butter cups, cut in halves

Instructions

Graham Cracker Base

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
3. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
4. Bake for 10 minutes, then remove from the oven and let cool.

Pistachio Filling

1. In a large bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and sugar until smooth and creamy.
2. Add the finely ground pistachios and mix well.
3. Beat in the eggs one at a time, followed by the vanilla extract and sour cream.
4. Pour the filling over the cooled graham cracker base.
5. Bake at 325°F (163°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
6. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour.
7. Refrigerate the cheesecake for at least 4 hours, or overnight.

Peanut Butter Cup Topping

1. In a small saucepan, heat the peanut butter and heavy cream over medium heat, stirring constantly, until smooth and well combined.
2. Pour the mixture over the cooled cheesecake, spreading it evenly.
3. Arrange the halved mini peanut butter cups on top.
4. Refrigerate for an additional 30 minutes before serving to let the topping set.

Enjoy!