Reese’s Peanut Butter Cup Cheesecake

Prep time: 25-30 minutes

Cook time: 1 hour and 15 minutes

Total time: 5 hours

Yield: 20-23 servings

Ingredients

• 30 oreo cookies
• 6 TB butter, melted
• Dash of salt
• 32 oz cream cheese, softened
• 5 eggs
• 1 1/2 cups brown sugar
• 1 cup smooth peanut butter
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 12 oz Reese’s Peanut Butter miniature cups, unwrapped and roughly chopped into chunks
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg Reese’s Minis

Cooking Directions

1. Pre-heat oven to 325 degrees.
2. In a food processor (or blender) place the chocolate cookies inside and process or blend until they form a fine crumb. In a medium sized bowl, pour in the cookie crumbs, melted butter, and salt and stir with a spoon until it’s combined and resembles the look of wet sand. Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 10-12 minutes. Set aside to cool. Once cooled, wrap foil tightly around the bottom and sides of the springform pan.
3. In a large bowl, beat the cream cheese until smooth, adding the eggs one at a time. Scrape the sides of the bowl if needed. Add the brown sugar, peanut butter, cream, and vanilla extract, beating until combined. Fold in the chopped Reese’s Miniatures and pour the mixture into the cooled crust.
4. Place the pan inside a large high rimmed baking sheet and carefully add about 1 inch of hot water into the larger pan. Bake the cheesecake until set, about an 1 hour and 15 minutes. When the cheesecake is set, turn the oven off and allow the cheesecake to slowly come down in temperature for 1 hour. Remove from oven and place pan on a wire rack to finish cooling. Place the cheesecake in the fridge to cool all the way.
5. When cheesecake is completely cooled and you are ready to make the topping, gently run a small knife along the edges inside the spring form pan just in case some of the sides sticks to the pan. Carefully, unclamp the pan and gently lift the outer pan off the cheesecake.
6. To make the topping, heat the heavy cream just until it simmers. Remove from heat and pour in the chocolate chips. Let the chocolate soak in the simmered milk for a few minutes, then stir until it becomes smooth. Carefully pour the chocolate over the top of the cheesecake and decorate the top with the Reese’s minis.