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Ingredients

For the Oreo Cookie Crust:

  • 2 cups Oreo cookie crumbs (about 25 Oreos - filling included)
  • 6 TBS butter

For the Peanut Butter Cheesecake:

  • 24 oz cream cheese (3 blocks, room temperature)
  • 1 cup white sugar
  • 1 cup creamy peanut butter (not natural)
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 8 oz chopped chocolate or chocolate chips (about 1.5 cups)
  • chopped peanut butter cups

Instructions

For the Oreo Cookie Crust:

  • Preheat the oven to 350 degrees. 
  • Combine your Oreo crumbs and butter in a medium sized bowl till a nice wet crumb is formed. 
  • Press the cookie crumbs into the bottom and slightly up the sides of a greased 9in springform pan. 
  • Wrap foil around the bottom of the pan and up the sides (which will be used later to keep water out) -- I also learned that a slow cooker liner works great as an extra protection!
  • Bake the crust for 8 to 10 minutes until it is fragrant. Allow to cool for about 15 minutes while you make the filling. 

For the Peanut Butter Cheesecake:

  • Beat the cream cheese in a stand mixer until smooth. 
  • Add in the sugar and beat for 2 to 3 minutes until super creamy. 
  • Add in the peanut butter, sour cream, and vanilla extract until combined. 
  • Fold in the eggs, one at a time, using a rubber spatula, mixing until just blended. 
  • Pour the filling into the cooled pie crust. 
  • Place the springform pan into a large roasted pan or any large deep pan. Fill the pan with 1 inch of hot water. 
  • Place in the hot oven and bake for 65-75 minutes until the middle of the cheesecake is almost set, except about 1-2inches in the middle. 
  • Turn the oven off and allow the cheesecake to cool in the oven for 1 hour. 
  • Open the oven door part way and leave the cheesecake in there to cool for another hour.
  • Remove the cheesecake from the oven and allow to cool completely to room temperature. 
  • Cover and place the cheesecake in the fridge to set for 4 hours, up to overnight.

For the Chocolate Ganache:

  • Heat heavy cream in the microwave for about 1 minute. 
  • Pour heavy cream over chocolate and let it sit for 2 to 3 minutes. 
  • Whisk the hot cream and chocolate together until totally smooth. 
  • Allow to cool for 10 to 15 minutes. 
  • Pour chocolate ganache over the top of the cheesecake. Smooth to the edges (and slightly over if desired)
  • Spread chopped peanut butter cups over the top if desired. 
  • Place in the fridge and allow chocolate to set completely, for about 2 hours. 
  • Slice and serve.