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.

Step 2: Grind Oreos in a food processor until fine crumbs form. Mix crumbs with melted butter, then press the mixture evenly into the bottom of the prepared pan. Refrigerate the crust while preparing the filling.

Step 3: Preheat the oven to 350°F (175°C) and prepare a water bath by having a larger pan ready with hot water.

Step 4: Beat the cream cheese and sugar together until smooth and creamy. Add peanut butter, 1/3 cup heavy cream, and vanilla; mix until fully combined.

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

Step 6: Pour the filling over the chilled crust and smooth the top. Place the springform pan in the water bath and bake the cheesecake for 55 to 70 minutes, until set but slightly jiggly in the center.

Step 7: Turn off the oven and cool the cheesecake inside with the door ajar. Then refrigerate the cheesecake for at least 5 hours, preferably overnight.

Step 8: To make the ganache, heat 1/2 cup heavy cream until just simmering, then pour over 1 1/2 cups milk chocolate chips. Let sit for a minute before stirring until smooth.

Step 9: Spread the ganache evenly over the chilled cheesecake and set it back in the fridge to firm up.

Step 10: Garnish with chopped Reese’s cups and crushed roasted peanuts before serving.

Tips & Variations

For a crunchy crust, toast the Oreo crumbs lightly before mixing with butter.

Use crunchy peanut butter instead of smooth for added texture.

Swap milk chocolate chips with dark or semi-sweet for a richer chocolate flavor.

To avoid cracks, bake the cheesecake in the water bath and cool it gradually in the oven.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with any chocolate sandwich cookies or even graham crackers for a different flavor and texture.

How do I prevent the cheesecake from cracking?

Baking in a water bath and cooling gradually in the oven helps maintain moisture and prevents cracks. Avoid overbaking and mix ingredients carefully to minimize air incorporation.