Chocolate Peanut Butter Cup Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Peanut butter, creamy
  • 12 Reese's peanut butter cups
  • 1 bag Reese's peanut butter cups, mini

• Baking & Spices

  • 2 cups Powdered sugar
  • 2 (12-ounce bag Semi sweet chocolate chip
  • 1 1/2 tsp Vanilla extract

• Snacks

  • 24 Oreo cookies

• Dairy

  • 4 tbsp Butter
  • 1 (14-ounce can Condensed milk, sweetened
  • 3 1/2 (8-ounce packages Cream cheese
  • 2 tbsp Milk
  • 3/4 cup Whipping cream

Found on spicysouthernkitchen.com

Ingredients

• 24 Oreo cookies, finely crushed
• 4 tablespoons butter, melted
• 12 Reeses Peanut Butter Cups
• 1 (12-ounce) bag semi-sweet chocolate chips
• 3 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1½ teaspoons vanilla extract
• 4 large eggs
• ¾ cup whipping cream
• 1 (12-ounce) package semi-sweet chocolate chips
• 4 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 2 to 3 tablespoons milk
• 1 bag mini Reeses Peanut Butter Cups

Directions

• Preheat oven to 350 degrees.
• In a medium bowl stir together oreo crumbs and melted butter.. Press into the bottom of a 9-inch springform pan. Place springform pan on a baking sheet and place in oven for 8 minutes. Set aside.
• To make filling, place chocolate chips in a microwave-safe bowl and microwave on HIGH at 20 second intervals until smooth when stirred. Set aside.
• Using an electric mixer, beat cream cheese at medium speed until smooth.
• Add sweetened condensed milk and vanilla and beat on LOW until combined.
• Beat in eggs, one at a time, beating just until combined.
• Beat in melted chocolate just until combined.
• Place peanut butter cups on top of cooled oreo crust.
• Pour batter over peanut butter cups.
• Place in 300 degree oven for 1 hour 5 minutes. Turn oven off and leave cheesecake in oven with door closed for 1 hour.
• Remove cheesecake from oven, run a knife around the edge. Let cool to room temperature and then remove sides of pan. Make ganache and pour on top of cheesecake.
• To make ganache, bring whipping cream to a simmer in a small saucepan. Stir in chocolate chips and remove from heat. Continue to stir until smooth. Let cool slightly before pouring on cheesecake. Refrigerate cheesecake at least 8 hours.
• To make peanut butter frosting, beat cream cheese with electric mixer. Add peanut butter and beat until evenly combined.
• Beat in powdered sugar and enough milk to make it thin enough to pipe.
• Place icing in a pastry bag fitted with a large star tip and swirl around the edges.
• Pile mini Reeses cups in middle of cheesecake