Written by Sharvan Kumar
Ingredients You Will Need For the Crust Two cups crushed Oreos, or chocolate graham crackers. ¼ cup melted butter.
For the cheese filling in Peanut Butter Cheesecake 24 softened ounces of cream cheese One cup cream peanut butter ¾ cup sugar three big eggs ½ Cup sour cream One tsp Vanilla Extract
Prepare the Crust Make the oven 325°F preheat. Combine the melted butter and crushed chocolate cookies in a bowl until evenly blended.
Prepare the Peanut Butter Cheesecake Filling. Beat softened cream cheese and sugar together in a big mixing basin until smooth and creamy.
Add the peanut butter then keep mixing until completely blended. One at a time, whisk in the eggs just until blended. A cheesecake might fracture from overmixing.
Bake the Cheesecake Level the peanut butter cheesecake filling over the chilled crust. After setting the springform pan in a bigger baking dish, fill the outer dish with hot water until it reaches roughly halfway up the cheesecake pan's edges.
This water bath keeps cracking away under control. Bake until the middle is somewhat jiggly but generally set, 50 to 55 minutes.
Turn off the oven and let the cheesecake cool inside, one hour with a slightly open door. For optimal texture, move to the refrigerator and refrigerate for at least four hours or overnight.
Garnish and Serve Over the ganache scatter the chopped peanut butter cups. Drizzle melted peanut butter all around for more taste. Add whipped cream if you so like.
From East West Hunt