Buckeye Cheesecake | Delish

INGREDIENTS

FOR THE OREO CRUST
24 whole Oreos
6 tbsp. melted butter
pinch of salt
FOR THE PEANUT BUTTER FILLING
3 (8-oz.) blocks cream cheese, softened
3/4 c. sugar
3 large eggs
3/4 c. creamy peanut butter
1/4 c. sour cream
1 tsp. pure vanilla extract
1/2 tsp. salt
FOR THE GANACHE
3/4 c. heavy cream
1 1/2 c. chocolate chips

DIRECTIONS

1. Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter and a pinch of salt. Stir until crumbs are completely coated and moist.

2. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese, peanut butter, and sugar. Add eggs, one at a time, then sour cream, vanilla, and salt.

3. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, 1 hour to 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.

4. Make ganache topping: In a small skillet over medium heat, heat heavy cream until steaming. Pour over chocolate chips and let sit for 5 minutes. Whisk until smooth then cool slightly. Pour ganache over the cooled cheesecake.Refrigerate until the ganache is set, another 10 minutes. Slice and serve.

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