Reese's peanut butter chocolate cheesecake with Oreo crust Oreo crust: 14 whole Oreo cookies after you've licked out the cream middles! 1/4 cup melted butter Remove the bottom of a 9- inch springform pan, then line the bottom plate with aluminum foil. Reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray. Mix Oreo Cookie Crust ingredients together and pat on the bottom only of the prepared pan. Chocolate cheesecake filling: 4 (8 ounce) packages Cream Cheese, room temperature 1 can (14 ounces) Eagle brand sweetened condensed milk 4 large eggs, room temperature 2 teaspoons vanilla extract 1 1/4 cup semi sweet gourmet chocolate chips, melted 8 large Reese's Peanut Butter Cups, chopped in good size pieces Preheat oven to 300 degrees F. (This cheesecake needs a lower oven temperature than most cheesecake recipes.) Place a pan of hot water in the bottom of the oven and close the door. In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 2-3 minutes. Scrape down sides half way through. Add sweetened condensed milk and beat again, scraping a few times. The mixture should be smooth. Add eggs 1 at a time beating after each addition until creamy. Add vanilla and blend. With the mixer on low, add melted chocolate in a steady stream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed. Gently fold in all but 1/2 cup of chopped peanut butter cups. Pour batter into prepared pan on top of the Oreo cookie crust. Sprinkle the remaining peanut butter cups over the top of the cheesecake, and bake at 300 degrees for 60-70 minutes. The center of the cheesecake will still be a little wiggly when it comes out of the oven. The cheesecake will set up as it cools and chills. Remove from oven and let cool completely before removing the sides of the pan. When fully chilled, remove from pan and drizzle with the optional dark chocolate ganache icing.
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