Ingredients
OREO Crust
- 45 Oreos
- 8 tablespoons salted butter, melted
Peanut Butter Filling
- ½ cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 ½ cups powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips, coarsely chopped
- ⅓ cup heavy whipping cream (optional topping)
Optional Toppings
- Reese's peanut butter cups, coarsely chopped
- Chopped peanuts
- Peanut butter drizzle (heat in microwave on medium heat in 15 seconds increments until thin enough to drizzle)
Instructions
- Prepare OREO Crust: Place Oreos in a food processor or a large ziplock bag and pulse or crush into fine crumbs. Drizzle in melted butter and pulse until evenly combined. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover with plastic wrap and chill while preparing the filling.
- Whip Heavy Cream: In a large bowl or the bowl of a stand mixer, beat the very cold heavy cream on medium-high speed until stiff peaks form, about 2 to 3 minutes. Set aside.
- Mix Cream Cheese Base: In a separate bowl, beat the softened cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy, scraping the sides of the bowl as needed. Gradually add powdered sugar and beat until smooth and lump-free.
- Add Peanut Butter Mixture: Beat in the creamy peanut butter, sour cream, and vanilla extract until fully incorporated and smooth. Scrape the bowl as needed.
- Combine Cream and Filling: Gently fold the whipped cream into the peanut butter mixture until fully combined with no streaks remaining, taking care not to deflate the whipped cream.
- Chill Cheesecake: Pour the filling over the chilled OREO crust in the springform pan, spreading evenly with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Prepare Ganache Topping: Place chopped chocolate chips in a heatproof bowl. Heat the heavy whipping cream in the microwave on high in 30 second increments until it just begins to simmer. Pour the hot cream over the chocolate, ensuring all chocolate is covered. Let it sit 2-3 minutes, then whisk gently until smooth and glossy. Allow to cool for 5-10 minutes until slightly thickened but still spreadable.
- Add Ganache and Chill: Spread the ganache evenly over the chilled cheesecake using an offset spatula. Refrigerate for another 30 minutes to set.
- Serve: Garnish with chopped Reese's peanut butter cups, chopped peanuts, and drizzle with warmed peanut butter if desired. Run a knife along the inside edge of the springform pan, remove the outer ring carefully, slice, and serve.
Notes
- For an alternative crust, use graham cracker crust by combining 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and ¼ cup granulated sugar. Press into a 9-inch pie pan and chill for at least 30 minutes.
- Ensure the cream cheese and sour cream are at room temperature before mixing for a smoother filling.
- Use very cold heavy cream for whipping to achieve stiff peaks easily.
- To make the peanut butter drizzle, gently heat peanut butter in the microwave in 15-second intervals until thin enough to drizzle.
- Refrigerate cheesecake for at least 4 hours for the best texture—overnight chilling is preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
