Peanut Butter Chocolate Cheesecake

Ingredients

Crust:
25 Oreo Cookies 
4 Tbsp. unsalted butter

Cheesecake Filling:
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
3-4 eggs
1 cup smooth peanut butter
2 tsp. vanilla
1/3 cup heavy cream
1 cups chocolate chips (optional)

Chocolate Ganache:
½ cup heavy cream
1 ½ cups chocolate chips, milk or semi-sweet

Chopped Reese’s cups

Directions

Make a crust:

Heat oven to 350 F. 
Place Oreo cookies in a food processor and finely ground them. If you don't have a food processor, place the cookies on a cutting board, cover with a plastic wrap
and pound with a rolling pin or meat mallet until crushed.
In a bowl, combine the crushed cookies with melted butter and press onto bottom of 9-inch spring form pan.

Make cheesecake filling:

Beat cream cheese, sugar and vanilla with electric mixer until well blended and smooth. 
It is very important to bring the cheese to a room temperature and use it when softened.

Add peanut butter and cream. Continue mixing just until incorporated.
Add eggs one at a time beating after each addition just to combine.
Stir in chocolate chips if you want, it's really optional. 
Pour the cheesecake filling over the crust and spread evenly. 
Bake for about an hour or until centre is almost set.  
Run knife around rim of pan to loosen cake.  Cool completely before removing rim. Transfer the cake on a serving plate and refrigerate for at least 4 hours.
 
Make Chocolate Ganache:

In small saucepan, bring cream to boil, add chocolate and mix until smooth. Pour ganache over the cake.
Let it cool a little and decorate the cake with chopped Reese’s cups.

Refrigerate your delicious creation before serving.  

Enjoy!