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Indulging in a slice of Oreo Peanut Butter Cup Cheesecake is like experiencing a symphony of flavors and textures all at once. Imagine the satisfying crunch of Oreo cookies paired with the creamy richness of peanut butter and cream cheese, all topped off with a luscious chocolate ganache. This dessert is not just a treat; it's an event, perfect for birthdays, holidays, or a simple indulgence after a long week.

Oreo Peanut Butter Cup Cheesecake

Treat yourself to the ultimate indulgence with Oreo Peanut Butter Cup Cheesecake! This delightful dessert features a crunchy Oreo crust, a smooth peanut butter cream cheese filling, and a glossy chocolate ganache topping. Perfect for any celebration or just because, this cheesecake impresses visually and tastes divine. Follow simple steps to create a show-stopping treat that will have everyone coming back for seconds. Easy enough for beginners to master, it's a must-try for dessert lovers!
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Ingredients
  

For the crust:

24 Oreo cookies, crushed into fine crumbs

5 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup chopped peanut butter cups (plus extra for topping)

For the ganache:

1/2 cup heavy cream

4 oz semi-sweet chocolate, chopped

For decoration:

Whipped cream

Mini peanut butter cups

Crushed Oreos

Instructions
 

Prepare the Crust:

    Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine the crushed Oreo cookies and melted butter. Stir until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake in the preheated oven for 10 minutes, then remove and let cool.

      Make the Cheesecake Filling:

        In a large mixing bowl, beat the softened cream cheese and peanut butter together until creamy and smooth using an electric mixer. Add sugar and vanilla extract, and mix until combined.

          Incorporate the Eggs:

            Add the eggs one at a time, mixing on low speed for about 30 seconds after each addition, just until incorporated. Avoid over-mixing. Finally, blend in the sour cream until smooth.

              Add Peanut Butter Cups:

                Gently fold in the chopped peanut butter cups, ensuring they are evenly distributed throughout the filling.

                  Bake the Cheesecake:

                    Pour the cheesecake filling over the cooled Oreo crust. Tap the pan lightly on the countertop to release any air bubbles. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.

                      Cool the Cheesecake:

                        Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour to prevent cracking. Then, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

                          Prepare the Ganache:

                            In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chopped chocolate, letting it sit for a minute. Whisk until smooth and glossy. Let cool slightly before drizzling over the chilled cheesecake.

                              Assemble and Decorate:

                                After the cheesecake has cooled, carefully release it from the springform pan. Pour the ganache over the top, allowing it to drip down the sides. Decorate with whipped cream, mini peanut butter cups, and crushed Oreos as desired.

                                  Slice and Serve:

                                    Slice the cheesecake into wedges and serve chilled. Enjoy every rich and creamy bite!

                                      Prep Time, Total Time, Servings: 30 minutes | 8 hours (including chilling) | 12 servings