Oreo Peanut Butter Cheesecake – Cooking Panda

Name: 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!

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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!