Sort ingredients
cookerdiary
QR Code
Listen
Pdf
Preheat oven to 350°F (175°C). Crush the Oreos into fine crumbs, then combine them with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let it cool while preparing the filling.
Mix the cream cheese and sugar on medium speed until the texture becomes smooth and creamy. Add in the peanut butter and vanilla extract. Mix until combined. Add the eggs one at a time, gently mixing after each to combine. Stir in sour cream and heavy cream.
Pour half the batter into the cooled crust. Sprinkle chopped Reese’s over the batter. Pour the remaining batter over the top and gently smooth out the surface. Bake at 325°F for 55–65 minutes. The center should jiggle slightly. Let it cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours.
Before serving, top your cheesecake with ganache and extra Reese’s if desired. Slice using a warm, clean knife for best presentation.