Ingredients:
For the crust:
1 1/2 cups chocolate cookie crumbs (like Oreos, without filling)
1/4 cup melted butter
For the cheesecake filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
3/4 cup creamy peanut butter
1 1/2 cups chopped Reese’s Peanut Butter Cups (plus extra for layering)
For the topping:
Whipped peanut butter frosting or sweetened whipped cream
Chocolate syrup or melted chocolate for drizzling
Reese’s minis, peanut butter chips, and chopped peanut butter cookies for garnish
Directions:
Prepare the crust: Preheat your oven to 325°F (160°C). Mix the chocolate cookie crumbs with the melted butter until well coated. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool slightly.
Make the filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and continue beating until creamy. Mix in the sour cream and vanilla, then beat in the peanut butter until fully incorporated.
Add the eggs: Add the eggs one at a time, beating just until combined after each one. Don’t overmix — we want it creamy, not airy.
Layer in the Reese’s: Pour half the batter over the crust, sprinkle a layer of chopped Reese’s, then pour the rest of the batter on top. Gently smooth the top.
Bake: Place the pan on a baking tray and bake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to avoid cracking.
Chill: After it cools, refrigerate for at least 4 hours or overnight for best results.
Decorate: Once fully chilled, top with piped whipped peanut butter frosting, drizzle generously with chocolate syrup or ganache, and finish with chopped Reese’s minis, peanut butter chips, and crushed cookies for that wow factor.
Slice and serve: Use a warm knife to get clean, beautiful slices. Every bite is an explosion of creamy, crunchy, chocolatey peanut butter bliss!
Happy cooking!