Chocolate Peanut Butter Cheesecake
Ingredients
Crust
2 cups chocolate cookie crumbs (Oreos, filling removed)
½ cup melted butter
Cheesecake Filling
450 g (16 oz) cream cheese, softened
1 cup smooth peanut butter
1 cup granulated sugar
¾ cup sour cream
3 large eggs (room temperature)
1 tsp vanilla extract
¾ cup melted dark chocolate (cooled)
2 tbsp cocoa powder
¼ tsp salt
Chocolate Ganache Topping
1 cup heavy cream
200 g (7 oz) dark chocolate, chopped
Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C).
Mix cookie crumbs with melted butter.
Press firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling
Beat cream cheese until smooth.
Add peanut butter and sugar; mix until creamy.
Mix in sour cream, vanilla, cocoa powder, and salt.
Add eggs one at a time, mixing on low speed.
Gently fold in melted chocolate.
3. Bake
Pour filling over the crust.
Bake for 55–65 minutes, until edges are set and center slightly jiggles.
Turn off oven, leave door slightly open, and cool for 1 hour.
Refrigerate for at least 4 hours or overnight.
4. Prepare the Ganache
Heat cream until just simmering.
Pour over chopped chocolate; let sit 2 minutes.
Stir until smooth.
Pour ganache over chilled cheesecake.
Serving Tips
Garnish with peanut butter drizzle, chocolate shavings, or chopped peanuts
Slice with a warm knife for clean cuts
