Peanut Butter Cup Cheesecake

Ingredients

• 30 (1-15.35 ounce package) Oreo cookies
• 6 tablespoons (85 grams) unsalted butter, (melted)
• 32 ounces (907 grams) cream cheese, (completely softened to room temperature)
• 5 large eggs, (at room temperature)
• 1 1/2 cups (300 grams) lightly-packed light brown sugar
• 1 cup (270 grams) creamy peanut butter
• 1/2 cup (119 grams) heavy cream
• 1 teaspoon vanilla
• 8 ounces Reese’s mini peanut butter cups
• 1 cup (170 grams) semisweet chocolate chips
• 1/2 cup (119 grams) heavy cream
• 8 ounces Reese’s mini peanut butter cups

Steps

1. 1

   Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

2. 2

   In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla, and beat until combined. Be careful not to overmix. Stir in the mini peanut butter cups.

3. 3

   Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

4. 4

   Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the remaining mini peanut butter cups over the cheesecake. Serve or cover and store in the fridge for up to 2 days.