Peanut Butter Cheesecake with Chocolate Ganache

Ingredients:

For the Base:

* Crumbs from 20 Oreos 

* 5-6tbsp Unsalted Butter, melted

For the Cheesecake Filling:

*4 - 8oz blocks of Creamcheese, at room temperature 

* 5 Eggs

* 1 + 1/2cups Brown Sugar 

* 1cup Peanut Butter, smooth 

* 1/2cup Whipping Cream 

* 1tsp Vanilla Extract 

* 12-14 Reese's Peanut Butter cups (mini, chopped well 

 

For the Chocolate Ganache:

* 1cup Coconut Cream 

* 1/2cup Semi Sweet Chocolate Chips 

* 1/2cup Milk Chocolate Chips 

* 1/2tsp Vanilla Extract

 

Topping Options:

* Whipped Cream or Roasted Peanuts or Peanut butter cups 

Directions:

1. Preheat oven to 325degrees. Line the bottom of a 9" springform pan with parchment paper and grease the sides and bottom lightly. 

2. Combine the Oreo crumbs with the melted butter well, and press into the bottom of the pan to form a base. Bake at 325degrees for 10-12 minutes. Set aside to cool while you make the cheesecake filling. 

3. Using a stand mixer with paddle attachment, beat the cream cheese until smooth and fluffy. Add in the eggs one at a time, scraping down sides and bottom of the bowl, with a rubber spatula as you go. Add in the brown sugar, peanut butter and vanilla and beat until just combined. Add in the whipping cream and beat until just combined. Add in the chopped peanut butter cups and fold in with a rubber spatula. 

4. Wrap the bottom and sides of the springform pan with foil. Place the pan on a baking tray. Pour the mixture into the prepared pan, over the oreo crust at the bottom. Carefully pour hot water around the springform pan encased in foil (about 1 inch of hot water). 

Tip: Place the baking sheet with cake pan on it in the oven and then pour the water on to the tray. 

5. Bake at 325degrees for 1 hour and 10 minutes. Do not open oven while baking. Once baking is done, turn off the oven, and leave the cake in the oven, leaving it to cool down slowly, with the door sightly ajar (about 45 minutes). Once cooled, remove from the oven and leave on a wire rack to cool completely. 

6. Refrigerate once cooled either for 6 hours or overnight (preferably). After the cheesecake has cooled for 6 hours, pour the ganache over it (leave in spring form pan) and leave in refrigerator to chill for another 2 hours. 

7. To make the ganache, place the chocolate chips in a heat proof bowl. Warm the coconut cream until simmering. Pour the cream over the chocolate in the bowl. Leave for 1-2 minutes. Whisk with a hand whisk until creamy and smooth. Add in the vanilla, and whisk more. Pour over cheesecake. Leave to chill in the refrigerator. 

8. Can be served with whipped cream, or peanut butter cups or roasted peanuts.  

 

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