Ingredients
Crust
- 2 cups Oreo crumbs
- 4 tablespoons Unsalted Butter, melted
Cheesecake Filling
- 32 ounces Cream Cheese, softened
- 1 1/3 cup Sugar
- 4 Large Eggs
- 1 cup Creamy Peanut Butter
- 2 teaspoons Vanilla Extract
- 1/3 cup Heavy Cream
- 1 1/4 cups Mini Chocolate Chips
Ganache
- 1/2 cup Heavy Cream
- 1 1/2 cups Milk Chocolate Chips
Directions
- Coat a 9-inch springform pan with cooking spray; line the bottom with parchment paper; wrap pan with two layers of aluminum foil, bring the foil up the sides of the pan; make sure it is tight so no water gets in during the water bath process
- Crust: in a food processor finely grind whole Oreo cookies with the filling until fine crumbs are formed; combine the crumbs with the melted butter; stir until evenly moistened
- Press the mixture into the bottom of the springform pan; place in fridge to firm while making the filling
- Cheesecake filling: preheat oven to 350F
- Beat softened cream cheese with sugar until smooth; mix in peanut butter, heavy cream and vanilla
- Add eggs one at a time beating after each addition, just to combine do not over mix
- Stir in chocolate chips; spread the mixture over chilled crust; smooth the top; place the springform pan in a roasting pan; pour hot water into the roasting pan, a quarter of the way up the sides
- Bake for 55-70 minutes until the cheesecake is set around the edges and slightly loose in the center; tent the top of the springform pan with aluminum foil if it starts to brown too quickly
- Remove the cheesecake from the water bath; set it on a cooling rack to cool; remove aluminum foil and refrigerate for at least 5 hours
- Ganache: when the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan; transfer the cake on to a serving plate
- On medium heat bring heavy cream to a boil; place half of the milk chocolate chips in a heatproof bowl; pour the cream over the chocolate; stir until the chocolate is completely melted; add the remaining chocolate and stir until its smooth; set aside to cool; the ganache should be pourable but not too thin
- Spread the ganache on top and let it drip down the sides; do in two steps so the ganache doesn’t completely cover the edges; if the ganache isn’t pouring easily reheat then drizzle with a spoon
- Let ganache set then sprinkle with chopped peanuts and Reese’s Peanut Butter Cups; leave in fridge until ready to serve