Choco Peanut Butter Cake (Printable Version)

Velvety chocolate peanut butter creation on a crunchy Oreo base with smooth ganache.

# Ingredients:

→ Oreo Base

01 - 1/4 cup melted unsalted butter
02 - 2 cups finely crushed Oreo crumbs

→ Peanut Butter Filling

03 - 4 large eggs
04 - 1 1/4 cups mini chocolate chips
05 - 2 tsp pure vanilla extract
06 - 1/3 cup heavy whipping cream
07 - 1 1/3 cups granulated sugar
08 - 1 cup creamy peanut butter
09 - 32 oz softened cream cheese

→ Milk Chocolate Topping

10 - 1 1/2 cups milk chocolate chips (or 9.5 oz chopped chocolate)
11 - 1/2 cup heavy cream

→ Decorations

12 - Chopped Reese's candies
13 - Crushed roasted nuts

# Steps:

01 - Spray the inside of a 9-inch springform pan lightly with oil and place a piece of parchment on the bottom. Wrap the pan with two sheets of aluminum foil to keep it watertight for the water bath.
02 - Use a food processor to grind complete Oreo cookies (including their filling) into fine crumbs. Stir in the melted butter until combined. Firmly press the mixture into the springform pan's base and chill it while the filling's made.
03 - Set your oven to 350°F. Beat cream cheese with sugar until smooth. Add peanut butter, cream, and vanilla, then stir until well blended. Beat eggs in one at a time without overmixing. Fold in the mini chocolate chips. Spread this filling evenly over your crust.
04 - Put the springform pan into a larger dish, then add hot water to the dish so it comes a bit up the sides of the pan. Bake for about 55-70 minutes, or until the edges are firm but the middle jiggles just a little. If the top browns too much, loosely cover with foil. Let cool out of the water, then refrigerate for at least 5 hours or more.
05 - Heat up the cream on medium heat until it starts to boil. Put half of the chocolate chips into a heat-safe bowl, then pour the hot cream over them and mix until they melt. Stir in the remaining chips until silky smooth. Let it cool enough to thicken but stay spreadable.
06 - Carefully loosen and remove the pan's outer ring. Transfer cheesecake to a serving plate. Spread ganache across the top and let it drip over the sides (do it in two rounds if needed). Sprinkle chunks of Reese's and crushed nuts over the top. Keep chilled until serving.

# Notes:

01 - Have all your ingredients at room temp for the creamiest batter.
02 - Stick to full-fat, block cream cheese for the best consistency.
03 - Don't overmix! Over-stirring can add extra air and lead to cracks.

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