Ingredients
For the Crust:
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2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
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5 tbsp unsalted butter (melted)
For the Cheesecake Filling:
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24 oz cream cheese (softened)
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1 cup granulated sugar
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1 cup creamy peanut butter
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3 large eggs
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1 tsp vanilla extract
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½ cup sour cream
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1 cup chopped Reese’s Peanut Butter Cups
For the Chocolate Ganache:
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½ cup heavy cream
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1 cup semi-sweet chocolate chips
For Topping:
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½ cup chopped Reese’s Peanut Butter Cups
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¼ cup peanut butter drizzle (optional)
Instructions
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Prepare the Crust:
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Preheat oven to 325°F (163°C).
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Combine chocolate cookie crumbs and melted butter in a bowl.
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Press mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 8-10 minutes, then let cool.
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Make the Cheesecake Filling:
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Beat cream cheese and sugar until smooth.
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Mix in peanut butter, then add eggs one at a time, mixing well after each.
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Stir in vanilla extract and sour cream until combined.
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Fold in chopped Reese’s Peanut Butter Cups.
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Bake the Cheesecake:
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Pour the batter over the crust and smooth the top.
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Bake for 50-55 minutes, until the edges are set and the center is slightly jiggly.
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Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
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Refrigerate for at least 4 hours or overnight.
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Prepare the Chocolate Ganache:
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Heat heavy cream in a saucepan until hot but not boiling.
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Pour over chocolate chips and let sit for 1 minute, then stir until smooth.
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Assemble and Serve:
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Pour the ganache over the chilled cheesecake and spread evenly.
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Sprinkle with chopped Reese’s and drizzle with peanut butter if desired.
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Slice and enjoy!
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