PB Oreo CHeesecake
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Peanut Butter Oreo Cheesecake

Dense and creamy cheesecake with chunks of peanut butter oreos, topped with a silky chocolate ganache.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16 servings

Ingredients

Crust

  • 3 cups Nutter Butter Sandwich cookie crumbs
  • 1/3 cup melted butter that has been allowed to turn golden brown

Cheesecake

  • 4 8 oz packages cream cheese , room temperature
  • 2 cups sugar
  • 1 tablespooon vanilla
  • 6 eggs , room temperature
  • 15 Peanut Butter Oreos cut in chunks (reserve the remaining cookies in package for garnish.)
  • 1 16- oz container of sour cream

Topping

  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup bittersweet and milk chocolate mixed and chopped

Instructions

  • Preheat oven to 375F.

Crust

  • Cover the bottom and sides of a 9 inch springform pan with aluminum foil.
  • Mix the butter and the crumbs and press into the pan. Press the crumbs about half way up the sides.

Cheesecake

  • Mix the cream cheese on low speed until creamy. Add sugar and continue to beat.
  • Add eggs, one at a time, beating 2-3 minutes after each.
  • Fold in the sour cream and vanilla.
  • Spoon half of the mixture into the pan.
  • Layer the chopped oreos over the batter.
  • Spoon in the rest of the batter and smooth the top.
  • Place the springform in a pan and fill with hot water that comes halfway up the sides.
  • Bake for 50 minutes and then turn the oven off. Leave the door closed and the cheesecake in the turned off oven for 1 hour.
  • Remove from water bath and allow to come to room temperature.
  • Refrigerate for 8 hours.

Topping

  • Heat the cream to a simmer.
  • Stir in chocolate and butter until it is melted and creamy.
  • Spread over the cake.
  • Garnish with reserved cookies and serve.