Oreo Peanut Butter Cheesecake – Cooking Panda

Ingredients

• Combine crushed Oreos and melted butter. Firmly press into the bottom of lightly greased 9-inch springform pan. Wrap pan with tin foil. Refrigerate.
• Pre-heat oven to 350 degrees Fahrenheit.
• In a large bowl, beat together cream cheese, sugar, 1/2 cup heavy cream, and peanut butter. Beat in one egg at a time. Beat on low until combined and fluffy. Gently fold in dark chocolate chips.
• Remove Oreo crust from fridge. Pour cheesecake batter over crust, making sure to smooth out the top.
• Bake for 60 minutes. Remove from oven, remove foil and allow it to come to room temperature. Place in the refrigerator for at least 4 hours, or up to overnight.
• Run knife around rim of the pan to loosen and remove springform rim.
• Pour chocolate ganache over cheesecake, top with chopped roasted peanuts and decorate the outside edge with halved Oreos. Allow to set in the fridge for at least 30 minutes.
• Serve and enjoy your peanut butter oreo cheesecake!