Ingredients:

  • 1 1/2 cups (150g) chocolate cookie crumbs (Oreo or similar; filling removed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 32 ounces (907g) cream cheese, full-fat, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1 cup (250g) creamy peanut butter
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1/2 cup (approx. 100g) chopped Reese's Peanut Butter Cups (plus more for garnish)
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. Prepare the Crust: Combine cookie crumbs, melted butter, and sugar. Press into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Preheat Oven & Prepare Water Bath: Preheat oven to 325°F (160°C). Wrap the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Prepare a water bath by placing the wrapped pan inside a larger roasting pan.
  3. Make the Filling: Beat cream cheese and sugar until smooth. Add peanut butter and heavy cream, beat until combined. Mix in vanilla. Add eggs one at a time, mixing until just combined after each addition (do not overmix!). Gently fold in chopped peanut butter cups.
  4. Bake the Cheesecake: Pour filling into the prepared crust. Carefully pour hot water into the outer roasting pan to come about halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
  5. Cool & Chill: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  6. Prepare the Ganache: Place chopped chocolate in a heat-safe bowl. Heat heavy cream in a saucepan over medium heat until just simmering. Pour the hot cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy.
  7. Assemble & Serve: Pour the ganache over the chilled cheesecake. Garnish with additional chopped peanut butter cups. Let the ganache set slightly before serving. Carefully remove the sides of the springform pan. Serve chilled.