Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake is the last structure of chocolate peanut butter indulgence and tastes as astonishing as it looks!

INGREDINTS

For the crust:
▢30 (1-15.35 ounce package) Oreo cookies
▢6 tablespoons butter, melted
For the cheesecake filling:
▢32 oz cream cheese, at room temperature
▢5 massive eggs
▢1 half of cups gently packed mild brown sugar
▢1 cup creamy peanut butter
▢1/2 cup heavy cream
▢1 teaspoon vanilla
▢8 oz Reese’s minis
For the topping:
▢1 cup semisweet chocolate chips
▢1/2 cup heavy cream
▢8 oz Reese’s minis

INSTRUCTIONS

For the crust:

Preheat the oven to 325°F. In the bowl of a meals processor, manner the cookies till they are finely floor crumbs. Add the butter and pulse till moistened. Press into the backside and midway up the aspects of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

In the bowl of an electric powered mixer, beat the cream cheese till smooth. Add the eggs, one at a time, beating till smooth. Add in the sugar, peanut butter, cream, and vanilla and beat till combined. Be cautious no longer to overbeat. Stir in the Reese’s.

Pour the batter into the cooled crust. Bake for about 1 hour, or till set and the pinnacle appears barely dry. If the center is barely wobbly, that’s fine. Cool the cheesecake definitely on a wire rack. Refrigerate till totally chilled, at least four hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

Place the chocolate chips in a medium heatproof bowl. In a small saucepan warmth the cream simply till simmering. Pour over the chocolate chips. Let sit down for three minutes earlier than stirring till the combination is melted and smooth. Pour over the cheesecake, permitting to drip down the sides. Sprinkle the Reese’s over the cheesecake. Serve or cowl and shop in the fridge for up to two days.

Enjoy!

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