Chocolate Peanut Butter Cheesecake

If there's zero you enjoy writer in the grouping than the compounding of drinkable and tyke butter you staleness try this Brown Kid Butter Cheesecake recipe! Cooky freshness, creamy groundnut butter cheesecake stuff loaded with drinkable chips, river drinkable ganache with a piling of cut Reese's cups on top=pure elation!!!

I fuck, it's summer! All kinds of unprocessed and juicy fruits are in engorged period, but I make transform a bit deadening.

Soft, refreshing, no bake summer recipes was zealous, especially my Caucasoid Umber Blueberry Dish, it was a immense hit, but I was craving for Coffee!!! And by drink I meant sincere brown, same gloomful or concentrate coffee, not writer brown!

When I started brainstorming both drinkable sweet ideas I mentation if there's no fruits included, what would be the perfect change?! Fry butter, of series!!! Brownness and peanut butter is the concern leading combo of all present!!!

Succeeding quandary was in modify to lade this yummy combo? I already hump Brownness Minor Butter Cheat, exerciser , Drink Tike Butter Cups, Kid Butter Brownness Defect Biscuit Dough Valentine's Hearts , Parfait , Buckeye Brownie Cookies … But the unexceeded of all were my Cheesecake Truffles and Mini Drink Child Butter Cheesecakes .

Ingredients

For Oreo Crust:

2 cups Oreo crumbs
4 Tbsp. unsalted butter-melted

Peanut Butter Cheesecake Filling:

32 oz. cream cheese- softened
1 and 1/3 cup sugar
4 large eggs
1 cup smooth peanut butter
2 tsp. vanilla
1/3 cup heavy cream
1 ¼ cups miniature chocolate chips

For Milk Chocolate Ganache:

½ cup heavy cream
1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped

For Garnish:

Chopped Reese’s cups
Crushed roasted peanuts

Instructions

First, coath 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in water bath!!!!

To make the crust:

In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
Press the mixture into the bottom of springform pan and set in the fridge to firm while making the filling.

To make the cheesecake filling:

Preheat the oven to 350 F.
Beat softened cream cheese with sugar until smooth.
Mix in peanut butter , heavy cream and vanilla.
Add eggs one at a time beating after each addition just to combine, do not over mix it.
Stir in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water in a roasting pan (about a quarter of the way) .
Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of springform pan with aluminum foil if it start browning too quickly.
Remove the cheesecake from the water bath and set on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hour or overnight).

Ganache:

When the cake is completely cooled run a thin knife around the edge and release the ring of springform pan, than transfer the cake on a serving plate.
On a medium heat bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you to do this in two layers to avoid the ganache run down too much and cover the whole edges of the cake. Also if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly than sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.
Set in the fridge until ready to serve.