Peanut Butter Cheesecake

olivesnthyme.com 

Peanut butter cheesecake is a rich and creamy no bake peanut butter cheesecake made with an Oreo cookie crust, topped with a peanut butter chocolate ganache and chopped pb cups.

olivesnthyme.com 

Lightly grease and line the bottom of the springform pan.

Step 1:  

Make the Oreo cookie crust by crushing Oreo cookies into fine crumbs. Add the melted butter and mix until the cookies start to clump together. Press into the pan and chill. 

Step 2:  

In a mixing bowl fitted with whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and peanut butter filling.

Step 3:  

Switch to a paddle attachment.  Cream the cream cheese and creamy peanut butter on low until very smooth. Scrape the bowl and repeat mixing as needed until the cheeses are well combined. On low, mix in the sugar and vanilla extract until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.

Step 4:  

Evenly spread the filling into the prepared pan with the cookie crust. Cover the pan and transfer the peanut butter chocolate cheesecake to the fridge to chill for at least 6 hours.

Step 5:  

Make the chocolate peanut butter ganache. Cool to room temperature before topping the chilled and set cheesecake. 

Step 6:  

Top the chilled peanut butter cheesecake with the room temperature chocolate ganache. If you like, top the ganache with chopped peanut butter cups. Return the cheesecake to the fridge for 1 hour to set the ganache.

Step 7:  

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