reese's peanut butter cheesecake

Ingredient:

Crust:

4 1⁄2 cups crushed oreo cookies

1 cup chopped roasted peanuts

1⁄2 cup butter, melted

Filling:

2 lbs cream cheese, softened

5 eggs, at room temperature

1 1⁄2 cups firmly packed brown sugar

1 cup smooth peanut butter 

1⁄2 cup whipping cream

1 teaspoon vanilla extract

12 Reese's Peanut Butter cups, broken into small pieces

Topping:

3 ounces sour cream

1⁄2 cup sugar

Instructions:

Crust:

Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.

Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

Filling:

Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Pour filling into prepared crust. Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

Topping:

Combine the sour cream and sugar and spread on the cheesecake. Return the cake to the oven for 5 minutes.

Remove from the oven and allow to cool on a wire rack for one hour.

Refrigerate for at least 3 hours.

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About Benmohamed Meryem