Chocolate Peanut Butter Cheesecake with Reese's Peanut Butter Cups and Oreo Crust

Prepare a springform pan by placing a piece of parchment in the bottom.

Wrap the springform pan in foil to prevent leaks during the water bath.

Use a food processor to crush Oreos into crumbs, starting with a sleeve and adding half a sleeve more if needed.

Mix the crushed Oreos with 4 tablespoons of melted butter until well combined.

Press the Oreo mixture into the bottom of the springform pan to form a crust.

Set the crust aside while preparing the cheesecake filling.

In a mixing bowl, combine 4 bricks of room-temperature cream cheese and 1 and 1/3 cups of granulated sugar, mixing until smooth.

Add in the peanut butter and mix until fully incorporated.

Add 4 room-temperature eggs one at a time, mixing well after each addition.

Fold in chocolate chips and chopped Reese's Peanut Butter Cups into the cheesecake batter.

Pour the cheesecake batter into the prepared crust in the springform pan.

Prepare a water bath by placing the springform pan in a larger pan filled with hot water.

Bake the cheesecake in the oven at a low temperature until set, checking for doneness.

Let the cheesecake cool completely before removing it from the springform pan.

Equipment Needed

Spice Level:

Allergens