Ingredients
35 whole Oreo cookies
5 tablespoons unsalted butter, melted
Peanut Butter Cheesecake Filling
32 oz cream cheese, room temperature
1 cup creamy peanut butter (like Jif or Skippy)
1 cup granulated sugar
1⁄2 cup sour cream, room temperature
1 tablespoon vanilla extract
4 large eggs, room temperature
1⁄2 cup heavy cream
Chocolate Ganache Topping
1⁄2 cup heavy cream
4 oz semi-sweet chocolate, finely chopped
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit (175°C). Tightly wrap the bottom and sides of a 9-inch springform pan with foil, then grease the inside with cooking spray and line the base with parchment.
Step 2
Make the crust: In a food processor, pulse the Oreo cookies (with the filling) into fine crumbs. Add the melted butter and pulse until the mixture looks like wet sand. Press the crust firmly into the base and up the sides of the pan and bake for 10 minutes.
Step 3
Reduce the oven temperature to 325°F and set the crust aside to cool.
Step 4
Make the filling: Beat the cream cheese on medium speed in a large bowl until smooth. Scrape the bottom and sides of the bowl, add the peanut butter and sugar, and beat until smooth.
Step 5
Reduce the speed to low, add the sour cream and vanilla, and mix until blended. Then, add the eggs one at a time, mixing on low between each addition. Finally, stir in the heavy cream.
Step 6
Pour the filling into the cooled crust. Gently tap the pan on the counter to pop any air bubbles, then place into a large roasting pan. Half-fill with boiling water and carefully transfer the pan to the oven.
Step 7
Bake for 1 hour, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, remove from the oven, discard the water, and cool completely at room temperature before refrigerating for at least 6 hours or overnight.
Step 8
When ready to top, carefully run a thin knife around the edge and release the pan. Transfer the cheesecake to a plate or serving dish.
Step 9
Make the ganache: Place the chopped chocolate in a medium bowl. Heat the cream in a small saucepan until it begins to simmer gently. Pour over the chocolate and let it sit for 2-3 minutes before mixing until smooth. Let cool for 10-15 minutes, then pour over the cooled cheesecake.
Step 10
Garnish with chopped peanut butter cups, extra Oreos, or whipped cream, if desired. Chill for at least 30 minutes to set the topping, then slice, serve, and enjoy!
©insanelygood