INGREDIENTS:

Crust

1. 2 + ½ cups chocolate graham cracker crumbs (16 – 18 crackers)

¾ cup butter, melted

Cheesecake

2 + ¼ cup heavy cream

2 8 oz. bricks cream cheese, room temperature

2 cups granulated sugar

1 + ¾ cups smooth peanut butter

2 tsp. vanilla extract

1 + ½ cups Reese’s Mini Oreos, coarsely chopped

Whipped Cream

2 T. smooth peanut butter

¼ cup Mini peanut butter cups

¼ cup Reese’s Mini Oreos
INSTRUCTIONS:
Crust

In a mixing bowl, add in the chocolate graham crackers and butter. Stir until the butter has coated all the graham crackers.

Press the cracker crumbs into a 9.5 inch spring form pan. Press it up the sides of the pan as well as on the bottom. Set aside.

Filling

Place the heavy cream in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.

In a separate mixing bowl, add in the cream cheese and sugar. Mix until incorporated. Scrape down the sides and give it an additional mix.

Add in the peanut butter and vanilla extract and mix until combined.

Stir in the chopped mini Oreos with a spatula.

Fold in the whipped cream in thirds with a spatula. Don’t overmix.

Pour the cheesecake filling into the crust and smooth out with the spatula.

Place in the fridge to set up overnight.

Heat the 2 tablespoons of peanut butter in the microwave for 30 seconds.

Place in a sandwich bag and press out all the air in the bag. Cut a small hole in the corner.

Drizzle the peanut butter over the top of the cheesecake.

Place the whipped cream in a piping bag with a 1M tip. Pipe rosettes around the outer edge of the cheesecake.

Fill the center of the cheesecake with peanut butter cups and mini Oreos.

Cut and serve!