For the crustFor the oreo crust 2 cups oreo crumbs 4 tablespoon butter - melted In a food processor add whole oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.Press the mixture into the bottom of a springform pan abs set in the fridge to firm while making the filling. For the filling900g cream cheese1 and ⅓ cup sugar 4 large eggs 1 cup smooth peanut butter 2 teaspoon vanilla essence ⅓ cup heavy cream 1 and ¼ cups chocolate chips ( I cut up chocolate in very small pieces)
Preheat oven to 180. Beat softened cream cheese with sugar until smooth.Mix in peanut butter, heavy cream and vanilla.Add eggs one at a time beating after each addition just to combine. Do not over mix it.Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in the roasting pan (above a quarter of the way)Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springs pan with foil if it starts browning to quickly.Remove the cheesecake from the water and set on a cooling rack to cool. Remove foil and refrigerate (at least 5 hours or overnight)For milk chocolate ganache ½ cup heavy cream1 ½ cups milk chocolate chips or milk chocolate-finely choppedRun a thin knife around the edges of the pan and release the ring of springform pan, then transfer the cake on a serving plate.On medium heat bring the heavy cream to boil. Pour over chocolate and stir until melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.Spread the ganache on top all over the edges and let it drip down on the sides. Let the ganache set slightly than sprinkle with chopped peanuts and coarsely chopped Reese’s.Set in fridge until ready to serve
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