Ingredients
- Oreo Cookies: 1 1/2 cups crushed
- Unsalted Butter: 5 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/4 cups
- Peanut Butter: 1 cup, creamy
- Large Eggs: 4
- Vanilla Extract: 1 teaspoon
- Semi-Sweet Chocolate Chips: 1 cup, melted
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed Oreo cookies and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes.
- Step 2: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the peanut butter and vanilla extract; mix until well combined.
- Step 3: Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Gently fold in the melted semi-sweet chocolate chips.
- Step 4: Pour the cheesecake batter over the prepared Oreo crust. Smooth the top with a spatula.
- Step 5: Bake in the preheated oven for 55-65 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for an hour. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days, though it's best enjoyed within the first 3.
- While this cheesecake is delicious cold, a few seconds in the microwave can enhance the melty chocolate and peanut butter experience.
- Garnish each slice with a dollop of whipped cream, a sprinkle of chopped peanuts, and a drizzle of chocolate sauce for extra flair.
- Chef's secret: For the richest flavor, use a high-quality peanut butter with no added sugar or oils – the natural peanut taste will shine through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American