Peanut Butter Cheesecake

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

  1. 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
  2. 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
  3. Press the mixture into the bottom of the springform pan; place in fridge to firm while making the filling
  4. Cheesecake filling: preheat oven to 350F
  5. Beat softened cream cheese with sugar until smooth; mix in peanut butter, heavy cream and vanilla
  6. Add eggs one at a time beating after each addition, just to combine do not over mix
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. Let ganache set then sprinkle with chopped peanuts and Reese’s Peanut Butter Cups; leave in fridge until ready to serve