Peanut Butter Cup Cheesecake

ingredients:

for the crust:

• 2 C Oreo Cookie Crumbs
• ¼ C Unsalted butter, melted

For the filling:

• 1 pk (8oz) Cream cheese
• ¾ C Creamy Peanut Butter
• 1 tsp Pure vanilla extract
• 2 tbsp Heavy whipping cream
• 1 pk (8oz) Cool Whip (thawed)
• 10 Reese’s Peanut Butter Cups (chopped)

For the garnish:

• 6 Reese’s Peanut Butter Cups (chopped)
• ¼ C Creamy Peanut Butter (optional)
• ¼ C Hot fudge sauce (optional)

making:

1- Remove the filling from your Oreos and discard. Use a food processor to crush the Oreos cookies into a fine crumb.

2- Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine until all crumbs are moistened.

3- Press into a 9” spring form pan using a spoon or measuring cup to compress crust. Set aside.

• For the filling:

1- Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add peanut butter spread and continue to beat until well mixed. 

2- Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.

3- Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.

4- Chop Reese’s Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust.

5- Chill in the refrigerator for at least two hours (if time allows). Serve chilled.

• For the garnish:

1- Chop Reese’s Peanut Butter Cups into small pieces and spread over the top of the cheesecake.

2- Melt peanut butter in a microwave safe bowl for 45-60 seconds. Stir until smooth. If not completely melted, return to the microwave in 15 second increments until melted. Drizzle over top of cheesecake with a spoon.

3- Heat hot fudge in the microwave in 30 second increments until melted. Caution, jar will be hot! Stir until smooth and drizzle over cheesecake.