Peanut Butter Cup Cheese Cake - Here we go with the peanut butter again and even better in a cheese cake.

For the crust:

• 30 (1-15.35 ounce package) Oreo cookies
• 6 tablespoons butter, melted

For the cheesecake filling:

• 32 ounces cream cheese, at room temperature
• 5 large eggs
• 1 1/2 cups lightly packed light brown sugar
• 1 cup creamy peanut butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla
• 8 ounces Reese’s minis

For the topping:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 8 ounces Reese’s minis

For the crust:

Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides 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 mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s.

Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 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 heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

Servings 16 to 20

Cook Time 1 hour 10 min

Found on  The Foodie & The Family and Taste & Tell