Reese's Peanut Butter Cup Cheesecake with an Oreo Crust

In a food processor, crush 30 Oreo cookies with the filling included.

Add a bag of roasted peanuts to the crushed Oreos.

In a 9-inch springform pan, combine the crushed Oreo mixture with 1/2 cup melted butter and mix well.

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

Pre-bake the crust in an oven at 350°F for 10 minutes.

In a mixing bowl, blend 4 packages (8 oz each) of room temperature Philadelphia cream cheese until smooth.

Add 5 room temperature eggs to the cream cheese one at a time, mixing well after each addition.

Mix in 1 1/2 cups packed brown sugar until fully incorporated.

Add 1/2 cup cream and mix until combined.

Stir in 1 cup of creamy peanut butter and 1 tablespoon of vanilla extract until smooth.

Layer the cheesecake: Pour 1/3 of the cream cheese mixture into the crust, then add half of the 14 Reese's Peanut Butter Cups, pressing them down gently.

Add another 1/3 of the cream cheese mixture, followed by the remaining Reese's Peanut Butter Cups, then top with the last 1/3 of the cream cheese mixture.

Tap the springform pan on the counter to release air bubbles from the cheesecake mixture.

Prepare a water bath with hot water and place it in the oven with the cheesecake.

Bake the cheesecake at 350°F for 15 minutes, then lower the temperature to 200°F and bake for 2 hours.

After 2 hours, turn off the oven and let the cheesecake cool in the oven for 2 more hours.

Refrigerate the cheesecake overnight to chill.

The next day, prepare the chocolate ganache by melting 5 ounces of dark chocolate with 1/4 cup sour cream over a double boiler.

Pour the chocolate ganache over the chilled cheesecake, swirling it around to create a topping.

Equipment Needed

Spice Level:

Dietary

Allergens