Peanut Butter Cheesecake
Ingredients:
- 1 1/2 cups OREO cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Directions:
1. First things first, preheat your oven to 350°F (175°C). In a mixing bowl, combine those OREO cookie crumbs with the melted butter. Once mixed, press this delightful mixture into the bottom of a 9-inch springform pan to create a crust. Pop it in the oven and bake for 10 minutes, then let it cool.
2. In a large bowl, beat the softened cream cheese and creamy peanut butter together until it’s smooth and heavenly. Slowly add in the powdered sugar and the vanilla extract, mixing until everything is well combined.
3. In a separate bowl, whip the heavy cream until you get those lovely stiff peaks. Now, gently fold this whipped cream into the peanut butter mixture. Take your time to combine them well; it makes all the difference!
4. Once your crust is completely cool, pour that luscious cheesecake filling over it and smooth out the top with a spatula.
5. Now, the hardest part—refrigerate for at least 4 hours or even overnight to let it set. Patience is key!
6. When you're ready to serve, melt the chocolate chips in a microwave-safe bowl, stirring until smooth. Let it cool a bit and then pour this glossy topping over your chilled cheesecake.
7. Finally, slice it up and get ready to impress your friends and family! Enjoy every creamy bite!