For the Crust:
32 Oreo cookies, ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt
For the Fudge:
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped
For the Cheesecake:
24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
For the Ganache Topping:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
32 Oreo cookies, ground in a food processor
5½ Tablespoons butter, melted
Pinch of salt
For the Fudge:
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
1 teaspoon vanilla extract
20 miniature peanut butter cup candies, unwrapped and roughly chopped
For the Cheesecake:
24 ounces cream cheese, at room temperature
1 cup creamy peanut butter
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
For the Ganache Topping:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
Directions:
1. Preheat the oven to 325 degrees. Grease a 9″ spring form pan.
2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl and press evenly into the bottom and up the sides of the pan. Press in firmly and freeze 10 mins.
3. Bake the crust for 10 minutes & let cool.
4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream in the microwave and pour over the chocolate. Let sit 2 minutes. Add vanilla and whisk till smooth. Pour this fudge into the cool crust and spread evenly across bottom. Freeze 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
5. Make the cheesecake filling. Beat the cream cheese and peanut butter together until smooth. Add the sugar and vanilla beating on medium speed until mixed well. On low add the eggs one at a time. Scrape sides and mix another 20 seconds.
6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake about 1 hour or until mostly set with just a slight center jiggle. Cool to room temp and then chill hours. When unmolding, wrap a warm towel around the outside of the pan to loosen the crust from the sides. Carefully remove the sides from the pan.
7. Before serving make the ganache topping. Place the chopped chocolate in a small bowl. Heat cream in microwave and pour over the chocolate. Sit 2 mins and stir smooth. Pour over the cake and spread evenly. Chill until set.
Adapted from Brown Eyed Baker
2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl and press evenly into the bottom and up the sides of the pan. Press in firmly and freeze 10 mins.
3. Bake the crust for 10 minutes & let cool.
4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream in the microwave and pour over the chocolate. Let sit 2 minutes. Add vanilla and whisk till smooth. Pour this fudge into the cool crust and spread evenly across bottom. Freeze 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
5. Make the cheesecake filling. Beat the cream cheese and peanut butter together until smooth. Add the sugar and vanilla beating on medium speed until mixed well. On low add the eggs one at a time. Scrape sides and mix another 20 seconds.
6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake about 1 hour or until mostly set with just a slight center jiggle. Cool to room temp and then chill hours. When unmolding, wrap a warm towel around the outside of the pan to loosen the crust from the sides. Carefully remove the sides from the pan.
7. Before serving make the ganache topping. Place the chopped chocolate in a small bowl. Heat cream in microwave and pour over the chocolate. Sit 2 mins and stir smooth. Pour over the cake and spread evenly. Chill until set.
Adapted from Brown Eyed Baker
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