Ingredients
- Oreo Cookies: 1.5 cups, finely crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1.5 cups
- Peanut Butter: 1 cup, creamy
- Large Eggs: 4
- Vanilla Extract: 2 teaspoons
- Semi-Sweet Chocolate Chips: 1 cup, melted
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes. Let cool slightly.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add peanut butter and vanilla extract; mix well.
- Step 3: Beat in eggs one at a time, mixing well after each addition. Be careful not to overmix. Gently fold in the melted chocolate chips.
- Step 4: Pour the batter over the cooled Oreo crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, before serving. Run a thin knife around the edge of the pan before releasing the sides.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 5 days to maintain its creamy texture.
- For a richer experience, serve chilled cheesecake with a dusting of cocoa powder and a drizzle of warm peanut butter.
- Gently warming individual slices in the microwave for 10-15 seconds enhances the chocolate's melt-in-your-mouth quality.
- To prevent cracking, consider baking the cheesecake in a water bath; the steam helps maintain even moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American