- 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
- Chocolate Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- Buckeyes for decorating, 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 bubbles 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.
Check out all the classes that we used this recipe in: