Peanut Butter Cup Cheesecake

How did so much amazingness fit into 1 10inch spring form pan!?
Complexity Level:  Intermediate

Peanut Butter Cup Cheesecake
What You Need:
Crust:
20 Oreos (about 4 1/2 cups roughly crushed)
2 sticks Butter, melted
3/4 cup Honey Roasted Peanuts

Filling:
2 lbs. Cream Cheese (Room Temperature)
5 Eggs (Room Temperature)
1 cup Creamy Peanut Butter
1 1/2 cups Firmly Packed Brown Sugar
1/2 cup Whipping Cream
12 Peanut Butter cups, chopped
1 tspVanilla Extract

Topping:
3 oz. Sour Cream
1/2 cup Sugar
4 Peanut Butter Cups, halved
8 Oreos

Peanut Butter Whipped Cream:
1 1/2 cups Heavy Whipping Cream
3/4 cup Powdered Sugar
1/2 cup Peanut Butter


This is not difficult, I assure you!

To start, add the cookies, peanuts, and melted butter into a food processor.  Pulsate to crush the peanuts and cookies.  Press into a grease 10inch spring form pan.

Next, Beat the cream cheese until soft.  One at a time add the eggs.  Next, beat in the sugar, whipping cream, vanilla, and peanut butter.

Finally fold in the 12 chopped peanut butter cups and pour the cake mixture into the chocolate crust.

Bake at 275 degrees Fahrenheit, on a baking sheet (butter will drip out) for 1 1/2 hours.  Before pulling it from the oven, shake the pan.  If very giggly, bake 15 more minutes.  If not, Remove and in a small bowl combine the sour cream with the sugar.  Pour this over the warm cheesecake and bake 5 more minutes.

Before Baking.

Let this cool at least 1 hour before serving, overnight for best results.  I decorated the cheesecake with some oreos, peanut butter cups, and some peanut butter whipped cream!

After 1 night of chilling, before decorating.  Pretty as is...  huh!?

To make peanut butter whipped cream, simply whip the heavy cream and powdered sugar together.  Once whipped, beat in the peanut butter!

I hope this finds you as well as it did us!
Keep this Refrigerated.

Happy Baking,

Aimee Gonzalez