Ingredients

2 cups Oreo crumbs

1/4 cup unsalted butter, melted

32 oz. cream cheese, softened

1 and 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup heavy cream

1 1/4 cups miniature chocolate chips

1/2 cup heavy cream (for ganache)

1 1/2 cups milk chocolate chips

Chopped Reese’s cups (for garnish)

Crushed roasted peanuts (for garnish)

Instructions

Step 1: Coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the pan with aluminum foil to prevent water seepage during baking.

Step 2: Grind the Oreo cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan and refrigerate while you prepare the filling.

Step 3: Preheat the oven to 350°F (175°C) and set up a water bath by placing the springform pan in a larger pan filled halfway with hot water.

Step 4: Beat the softened cream cheese and sugar together until smooth and creamy. Add peanut butter, 1/3 cup heavy cream, and vanilla extract, mixing until fully incorporated.

Step 5: Add the eggs one at a time, beating well after each addition. Gently fold in the miniature chocolate chips to avoid overmixing.

Step 6: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Place the springform pan into the prepared water bath and bake for 55-70 minutes, until the edges are set but the center still slightly jiggles.

Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually. After about an hour, remove it and refrigerate for at least 5 hours or overnight to fully set.

Step 8: To make the ganache, heat 1/2 cup heavy cream until just simmering. Pour over the milk chocolate chips in a bowl and stir until smooth and glossy.

Step 9: Spread the ganache evenly over the chilled cheesecake and return it to the refrigerator to set for 30 minutes.

Step 10: Garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts just before serving for added texture and flavor.

Tips & Variations

For a crunchier crust, add a tablespoon of finely chopped roasted peanuts to the Oreo crumb mixture.

Use creamy or chunky peanut butter depending on your texture preference.

Swap milk chocolate chips for dark chocolate chips if you prefer a less sweet ganache.

To avoid cracking, do not overbake and allow the cheesecake to cool slowly in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake (without garnish) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Ganache may soften when frozen but will re-set when chilled again.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, using a water bath helps prevent cracks and promotes even baking. If you don’t have a water bath, be sure to reduce oven temperature slightly and watch baking time carefully.

Can I substitute different cookies for the crust?

Yes, feel free to use other chocolate cookies or graham crackers for the crust. Just adjust the quantity to make about 2 cups of crumbs and mix with butter the same way.