Reese's Peanut Butter Cup Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 2 3/4 cups (369g) Oreo crumbs (about 31 Oreos)
02 - 5 tbsp (70g) unsalted butter, melted

→ For the Filling

03 - 24 oz (678g) cream cheese, room temperature
04 - 1 cup (207g) sugar
05 - 3 tbsp (24g) all-purpose flour
06 - 3/4 cup (173g) sour cream, room temperature
07 - 3/4 cup (210g) creamy peanut butter
08 - 2 tsp vanilla extract
09 - 4 large eggs, room temperature
10 - 34 (297g) mini Reese's peanut butter cups, unwrapped, chopped

→ For the Chocolate Ganache

11 - 4 oz (113g) semi-sweet chocolate chips
12 - 6 tbsp (90ml) heavy whipping cream

→ For the Peanut Butter Whipped Cream

13 - 3/4 cup (180ml) heavy whipping cream, cold
14 - 1/2 cup (58g) powdered sugar
15 - 3 tbsp (48g) creamy peanut butter
16 - 1/2 tsp vanilla extract
17 - 7 full size Reese's peanut butter cups, unwrapped and cut in half

# Instructions:

01 - Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides
02 - Combine Oreo crumbs and melted butter in a small bowl. Press the mixture into the bottom and up the sides of the springform pan
03 - Bake the crust for 8-10 minutes, then set aside to cool
04 - Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside
05 - Reduce oven temperature to 300°F (148°C)
06 - In a large bowl, beat cream cheese, sugar and flour on low speed until well combined and completely smooth. Use low speed to reduce air in the batter which can cause cracks
07 - Add sour cream, peanut butter and vanilla extract and mix on low speed until well combined
08 - Add eggs one at a time, mixing slowly after each addition. Scrape down sides of bowl as needed
09 - Mix in chopped Reese's cups just until combined
10 - Pour the cheesecake batter evenly into the crust
11 - Place springform pan inside another larger silicone pan. Place both into a larger pan and fill outer pan with warm water to go halfway up sides of silicone pan
12 - Bake in center rack for 1 hour 25 minutes. Center should be set but still jiggly
13 - Turn off oven and leave door closed for 30 minutes. Cheesecake will continue to cook but begin to cool
14 - Crack oven door open for 30 minutes to allow cheesecake to continue cooling slowly, which helps prevent cracking
15 - Remove cheesecake from oven and water bath. Let cool on counter until no longer warm
16 - Refrigerate until firm, 5-6 hours or overnight
17 - When cheesecake is cool and firm, remove from springform pan and set on serving plate
18 - Place chocolate chips in heat proof bowl. Heat heavy cream until just boiling, then pour over chocolate. Let sit 2-3 minutes, then whisk until smooth
19 - Pour ganache onto cheesecake and spread into an even layer
20 - In a medium bowl, whisk powdered sugar, peanut butter, vanilla extract and 3 tablespoons heavy cream until thick and creamy
21 - In a separate larger bowl, whip remaining heavy cream until medium peaks form, about 1-2 minutes
22 - Add peanut butter mixture to whipped cream and whip until no streaks remain and stiff peaks form, about 10-15 seconds. Be careful not to over whip
23 - Pipe whipped cream around edge of cheesecake, leaving space between each mound. Place a half Reese's cup between each mound of whipped cream
24 - Refrigerate until ready to serve. Best when eaten within 3-4 days

# Notes:

01 - For gluten-free version, replace flour with half the amount of cornstarch
02 - Use brick-style, full-fat cream cheese, not tubs or whipped varieties
03 - Can be frozen up to 3 months (freeze without whipped cream topping)

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