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 crumbs form. Mix the crumbs with the melted butter until combined, then press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.

Step 3: Preheat the oven to 350°F (175°C) and prepare a water bath by placing the springform pan into a larger baking dish or roasting pan.

Step 4: In a large bowl, beat the softened 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 well after each addition. Gently fold in the miniature chocolate chips.

Step 6: Pour the cheesecake filling over the chilled crust and smooth the top evenly.

Step 7: Place the springform pan into the water bath and bake for 55 to 70 minutes, or until the center is set but still slightly jiggly.

Step 8: Turn off the oven and let the cheesecake cool inside with the door slightly open. Once cooled, refrigerate it for at least 5 hours or overnight.

Step 9: To make the ganache, heat 1/2 cup heavy cream until just simmering. Pour over the 1 1/2 cups milk chocolate chips in a heatproof bowl and stir until smooth and glossy.

Step 10: Spread the ganache evenly over the chilled cheesecake. Return to the refrigerator to set.

Step 11: Before serving, garnish the cheesecake with chopped Reese’s cups and crushed roasted peanuts for added texture and flavor.

Tips & Variations

Use crunchy peanut butter instead of smooth for extra texture inside the cheesecake.

If you prefer darker chocolate, substitute milk chocolate chips with semi-sweet or dark chocolate chips in the filling and ganache.

Wrap the cheesecake with foil carefully to avoid water leaking into the pan during the water bath.

Let the cheesecake come to room temperature for about 20 minutes before serving to enhance its creaminess.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat ganache topping by letting it come to room temperature or warming slightly if needed.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best for cheesecakes as it allows easy removal without damaging the cake. If using a regular pan, line it well with parchment and consider removing the cheesecake carefully once chilled.

How do I prevent cracks on the cheesecake surface?

Using a water bath helps regulate baking temperature and moisture, reducing cracks. Avoid overbaking and cool the cheesecake gradually in the oven with the door ajar to prevent sudden temperature changes.