Peanut Butter Chocolate Cheesecake

Ingredients

Cookie Crust
• 20 Peanut Butter Oreos
• 1/2 cup peanuts
• 1/2 cup butter, melted
• parchment paper
Cheesecake Filling
• 32oz cream cheese (4 8oz packages), room temperature
• 1 cup dark brown sugar, packed
• 3 Tbsp corn starch
• 8oz (1/2 cup) sour cream
• 5 large eggs
• 2 tsp vanilla
• 3/4 cup cream peanut butter
• 1 cup semi-sweet chocolate chips, melted
Peanut Butter & Chocolate Swirl Topping
• 6oz white chocolate
• 3 Tbsp creamy peanut butter
• 1/4 cup semi-sweet chocolate chips
• 1 Tbsp unsalted butter

Instructions

Cookie Crust
1. Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
2. Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
3. Add the melted butter and process until combined.
4. Press mixture into bottom of the prepared pan.
Cheesecake Filling
5. Preheat oven to 350 F degrees.
6. Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
7. Add the eggs one at a time and mix well after each addition.
8. Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
9. Add the melted chocolate and mix until smooth.
10. Pour on top of cookie crust and spread evenly.
11. Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
12. Run a knife around the edge of the cake to loosen it from the pan.
13. Turn off oven and leave cheesecake in the oven for 2 more hours.
14. Cover and refrigerate over night.
Peanut Butter and Chocolate Swirl
15. In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
16. In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
17. Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
18. If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
19. Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
20. Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
21. Chill several hours.
To serve:
22. Place a long, thin knife in a tall cup of hot water. Wipe off the water.
23. Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
24. Clean off the knife and dip it in the hot water again.
25. Wipe off the excess water and repeat the cutting process again.
26. You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.