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 Oreos in a food processor until fine and mix with melted butter. Press this crumb mixture evenly into the bottom of the prepared pan, then refrigerate to set.

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

Step 4: Beat the cream cheese and sugar until smooth and creamy. Add peanut butter, heavy cream, and vanilla, mixing until fully combined.

Step 5: Add eggs one at a time, mixing gently after each addition. Fold in the miniature chocolate chips carefully to distribute evenly.

Step 6: Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan into the water bath and bake for 55 to 70 minutes, or until the center is just set but still slightly jiggly.

Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually. Once cooled, refrigerate it for at least 5 hours, or preferably overnight.

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

Step 9: Spread the ganache evenly over the chilled cheesecake and return it to the fridge to set.

Step 10: Just before serving, garnish with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.

Tips & Variations

Make the cheesecake a day ahead to allow flavors to develop fully and to achieve cleaner slices when serving.

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

Swap milk chocolate chips for dark chocolate for a richer taste.

Add a pinch of salt to the ganache to enhance the chocolate and peanut butter flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain its texture, and when ready to serve, allow it to sit at room temperature for about 15 minutes for the best flavor. Leftover slices can be frozen for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter to add more texture to the cheesecake, though the filling may be slightly less smooth.

Is it necessary to bake the cheesecake in a water bath?

Baking in a water bath helps prevent cracks by providing gentle, even heat and moisture. It’s highly recommended for a smooth, creamy cheesecake texture.