Reese's Cheesecake

Birthdays always make me want to bake. I think it's one of the most special ways to tell someone you care about, "Happy birthday, I hope your day is as awesome as this cake." So here we are, another birthday, another cheesecake. This one was a hit. I hope you like it too.

Oreo Crust

• 30 Oreos

• 1 stick (8 tablespoons) butter, melted

Cheesecake Filling

• 24oz cream cheese, softened

• 4 eggs, room temperature

• 1 cup brown sugar, packed

• ⅔ cup peanut butter

• ⅓ cup heavy cream, room temperature

• ½ teaspoon vanilla

• 8 oz mini Reese’s cups, finely chopped

Ganache Topping

• 1 cup heavy cream

• ½ cup semi-sweet chocolate chips

• Remainder of mini Reese’s cups

Directions

1. Preheat oven to 325. Grease springform pan and set aside.

2. In a food processor, blend Oreos until finely chopped. Pour in melted butter until well incorporated. Press Oreos evenly into the bottom of the springform pan and up the sides. Bake for 10 minutes.

3. While crust is baking, beat cream cheese until smooth in large bowl. Beat in eggs, one at a time, scraping down the sides between each one. Add peanut butter, cream and vanilla. Gently fold in Reese’s.

4. Once Oreo crust has baked, pour cheesecake batter in, and bake for 1 hour. Turn off oven and let cheesecake cool in oven (I made this around 7PM and let it cool in the oven overnight). Place cheesecake in refrigerator while you make the topping.

5. In a medium saucepan over medium heat, pour heavy cream. Bring cream to a simmer and remove from heat. Add chocolate chips and stir until smooth.

6. In order to top your cheesecake, place parchment paper on a flat surface. Place an upside down bowl on parchment paper and then the cheesecake on top. Pour the chocolate ganache over the cheesecake. Using the back of a spoon, gently swirl the chocolate around the cheesecake until it pushes up the sides. Either let the ganache drip naturally, or use your spoon to cover the sides. Top with remaining Reese’s cups. ENJOY!

Note: If you end up with left over batter, make mini cheesecakes! Place a cupcake tin in a cupcake sheet. Put an Oreo in the bottom of each cup. Pour the cheesecake batter up to the top of each cup. Bake at 325 for 30 minutes. Top with leftover ganache or leave as is!