22 chocolate Oreo cookies, crushed
3 tablespoons butter, melted
2 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
1 cup creamy peanut butter
1 1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Buckeyes for decorating or dark mini Reese cups, optional
Crush the Oreo Cookies and combine with the melted butter in a medium sized
bowl. Press the mixture into a thin layer on the bottom of a 9” springform pan.
Bake the crust in a 350 degree oven for 18 minutes.
In a large bowl, combine the cream cheese, sugar, and peanut butter. Mix until it
looks like a well combined peanut butter mousse. Spread the mixture evenly on top of the crust.
In a small sauce pan heat the heavy cream to just below boiling. Stir occasionally
making sure it doesn’t stick to the bottom of the pan. When small bubble appear
along the sides of the pan turn off the heat and add the chocolate chips. Stir until
they are completely melted. Allow to sit for a few minutes and then gently pour
over the cheesecake.
Place the cheesecake in the refrigerator for at least 4 hours or overnight.
Garnish with buckeye candies as an option when serving.