cookiedoughandovenmitt.com
Ingredients
Crust
- 2 1/2 cups chocolate graham cracker crumbs 16 - 18 crackers
- 3/4 cup butter melted
Cheesecake
- 2 1/4 cups heavy cream
- 16 oz. cream cheese room temperature
- 2 cups granulated sugar
- 1 3/4 cups creamy peanut butter
- 2 tsp. vanilla extract
- 1 1/2 cups Reese's Mini Oreos coarsely chopped
Whipped Cream
- 2 T. creamy peanut butter
- 1/4 cup Mini peanut butter cups
- 1/4 cup Reese's Mini Oreos
Instructions
Crust
- In a mixing bowl, add in the chocolate graham crackers and butter. Stir until the butter has coated all the graham crackers.
- Press the cracker crumbs into a 9.5 inch spring form pan. Press it up the sides of the pan as well as on the bottom. Set aside.
Filling
- Place the heavy cream in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
- In a separate mixing bowl, add in the cream cheese and sugar. Mix until incorporated. Scrape down the sides and give it an additional mix.
- Add in the peanut butter and vanilla extract and mix until combined.
- Stir in the chopped mini Oreos with a spatula.
- Fold in the whipped cream in thirds with a spatula. Don't overmix.
- Pour the cheesecake filling into the crust and smooth out with the spatula.
- Place in the fridge to set up overnight.
- Heat the 2 tablespoons of peanut butter in the microwave for 30 seconds.
- Place in a sandwich bag and press out all the air in the bag. Cut a small hole in the corner.
- Drizzle the peanut butter over the top of the cheesecake.
- Place the whipped cream in a piping bag with a 1M tip. Pipe rosettes around the outer edge of the cheesecake.
- Fill the center of the cheesecake with peanut butter cups and mini Oreos.
- Cut and serve!
