Ingredients
Equipment
Method
Instructions:
- In a medium bowl, mix the finely crushed Oreo cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sweetened condensed milk, vanilla extract, and eggs, one at a time, mixing well after each addition until fully incorporated.
- Melt the semi-sweet chocolate chips in the microwave or over a double boiler, then let it cool slightly before adding it to the cream cheese mixture. Gently fold in the chopped Reese's Peanut Butter Cups until evenly distributed.
- Pour the filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F for about 55-60 minutes, or until the center is set and the edges are lightly golden. Turn off the oven and let the cheesecake cool inside for an hour.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- In a medium bowl, beat the softened cream cheese and creamy peanut butter together. Gradually add in the powdered sugar and enough milk to reach a smooth, spreadable consistency.
- Once the cheesecake is set, spread the peanut butter mixture evenly over the top.
- Melt the remaining chocolate chips and pour them over the peanut butter layer. Allow it to set slightly before garnishing with mini Reese's Peanut Butter Cups.
Notes
- Store uneaten cheesecake in the refrigerator for up to one week.
- Wrap the cheesecake tightly in plastic wrap to avoid absorbing odors from other foods.
- For longer storage, freeze individual slices wrapped in plastic and stored in an airtight container for up to three months.