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 extract

1/3 cup heavy cream

1¼ cups miniature chocolate chips

½ cup heavy cream (for ganache)

1½ cups milk chocolate chips or 9.5 oz. milk chocolate, finely chopped

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 two layers of aluminum foil, bringing the foil up the sides to prevent leaks.

Step 2: Finely grind the Oreo cookies into crumbs and combine them with the melted butter. Press this mixture evenly into the bottom of the prepared pan. Refrigerate to set.

Step 3: Preheat your oven to 350°F (175°C).

Step 4: Beat the softened cream cheese and sugar together until smooth. Mix in the peanut butter, heavy cream, and vanilla extract until well combined.

Step 5: Add eggs one at a time, beating well after each addition. Stir in the miniature chocolate chips. Pour the filling over the chilled crust, spreading it evenly.

Step 6: Place the springform pan inside a roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath. Bake for 55 to 70 minutes until the edges are set but the center still slightly jiggles.

Step 7: Remove the cheesecake from the oven and cool completely in the pan. Once cooled, refrigerate for at least 5 hours or preferably overnight.

Step 8: To prepare the ganache, bring ½ cup of heavy cream to a boil. Pour the hot cream over half of the milk chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth. Add the remaining chocolate and stir until fully melted and glossy.

Step 9: Spread the ganache evenly over the chilled cheesecake. Let it set briefly, then garnish with chopped Reese’s cups and crushed roasted peanuts.

Step 10: Chill the cheesecake until ready to serve.

Tips & Variations

Use creamy peanut butter for the smoothest texture; natural peanut butter can be used but may change the consistency.

For a deeper chocolate flavor, substitute half of the miniature chocolate chips in the filling with dark chocolate chips.

If you don’t have a springform pan, a regular cake pan can work, but cover the bottom well with foil to avoid water seepage during the water bath.

Garnish can be varied with chopped peanuts, peanut butter cups, or a sprinkle of sea salt for contrast.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter, but it will add texture to the cheesecake filling. Smooth peanut butter is preferred for a creamier consistency.

Is it necessary to use a water bath when baking?

Using a water bath helps cook the cheesecake evenly and prevents cracking by adding moisture to the oven. It’s highly recommended for best results, but if you skip it, be sure to bake at a lower temperature and monitor carefully.