Ingredients
Scale
- Crust: 3 cups (403g | about 35 Oreos) Oreo crumbs
- 6 tbsp butter, melted
- Filling: 24 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/4 cups (350g) creamy peanut butter
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream
- 20 mini Reese’s, chopped
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- Chocolate ganache topping: 4 oz (2/3 cup) semi-sweet chocolate chips
- 5 tbsp heavy whipping cream
- 15 mini Reese’s, chopped
Instructions
- Line a 9-inch springform pan with parchment and grease sides. Mix Oreo crumbs and butter, press into pan, chill.
- In a mixer bowl, combine cream cheese and sugar until smooth.
- Add peanut butter and vanilla extract, mix until smooth.
- Add sour cream, mix until smooth.
- Stir in chopped Reese’s, set aside.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Fold half of whipped cream into cream cheese mixture, then the rest, until fully combined.
- Spread filling over crust evenly, refrigerate 5–6 hours or overnight. Remove from pan.
- For ganache, microwave cream until boiling, pour over chocolate chips, let sit 2–3 minutes, whisk smooth.
- Pour ganache over cheesecake, spread evenly, top with chopped Reese’s. Refrigerate until firm.
Notes
- Cheesecake is best eaten within 3–4 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American