Instructions

1. Our Peanut Butter Cheesecake starts with an Oreo Cookie Crust.  If you need a recipe, we have a great Oreo Crust recipe here with all the tips and tricks you’ll need to make a yummy oreo cookie crust.  It could not be easier.  You don’t need to bake the crust, just stick it in the refrigerator for at least an hour before you begin making the filling.  
2. Soften the cream cheese to room temperature. Place in a bowl with the sugar and the vanilla and beat until smooth and creamy.
3. Add the peanut butter and continue to mix.  Remember to scrape down the sides of the bowl after you add each new ingredient.
4. In a separate bowl, add whipping cream, and using a mixer, whip the cream. You want to mix the whipping cream to stiff peaks.  It should take 1 1/2 - 2 minutes to get to that stage.
5. Add the Whipped Cream to the bowl with the Peanut Butter mixture. 
6. Fold whipped cream into cream cheese mixture with a spoon or a spatula. Use a rubber spatula to scrape and fold until the mixture is well combined and smooth.
7. Give the Miniature Reese's Peanut Butter cups a rough chop and add them to the mixture.
8. Fold in the Peanut Butter Cups pieces until they are evenly dispersed in the filling.
9. Pour mixture into the prepared oreo cookie crust.
10. Smooth the cheesecake mixture out across the top.
11. Cover and refrigerate for at least 4 hours. (It’s better to refrigerate overnight.) Just before serving, you can decorate the top of the cheesecake with drizzles of peanut butter and chocolate chips or just enjoy it plain.