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Indulge in the rich and delightful world of desserts with this Oreo Peanut Butter Cup Cheesecake. This no-bake cheesecake combines the beloved flavors of creamy peanut butter, rich chocolate, and crunchy Oreo cookies into a spectacular treat that is sure to impress family and friends. With a smooth texture and a heavenly topping of whipped cream and Reese's Peanut Butter Cups, this dessert is perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself to an exquisite dessert, this cheesecake is designed to be the star of the show.

Oreo Peanut Butter Cup Cheesecake

Dive into the world of indulgence with this Oreo Peanut Butter Cup Cheesecake recipe! Perfect for any occasion, this no-bake dessert features a crunchy Oreo crust, a creamy peanut butter filling, and a heavenly whipped cream topping adorned with Reese's Peanut Butter Cups. With step-by-step instructions and tips to achieve the ideal texture, your cheesecake will be the star of the show. Treat yourself and delight your friends with this decadent treat!
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Ingredients
  

For the crust:

24 Oreo cookies, crushed

1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz (450g) cream cheese, softened

1 cup granulated sugar

1 cup creamy peanut butter

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1/2 cup mini chocolate chips (optional)

For the topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

6-8 mini Reese's Peanut Butter Cups, chopped

Extra crushed Oreo cookies for garnish

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine the crushed Oreo cookies and melted butter until well mixed.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy (about 2-3 minutes).

              - Add the creamy peanut butter and vanilla extract, mixing until fully incorporated.

                - Beat in the eggs one at a time, ensuring each is well blended before adding the next. Scrape down the sides of the bowl as needed.

                  - Finally, mix in the sour cream and mini chocolate chips until just combined.

                    Bake the cheesecake:

                      - Pour the cheesecake batter over the cooled Oreo crust, spreading evenly.

                        - Bake in the preheated oven for about 55-60 minutes, or until the edges are set but the center has a slight jiggle.

                          - Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. This helps prevent cracking.

                            Chill the cheesecake:

                              - Once cool, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight for the best texture.

                                Prepare the topping:

                                  - In a mixing bowl, whip the heavy cream until it starts to thicken.

                                    - Add in the powdered sugar and vanilla extract, continuing to whip until soft peaks form.

                                      Assemble the cheesecake:

                                        - Carefully remove the sides of the springform pan.

                                          - Spread the whipped cream over the top of the chilled cheesecake.

                                            - Sprinkle the chopped Reese's Cups and extra crushed Oreo cookies on top for decoration.

                                              Serve:

                                                - Slice the cheesecake with a hot knife for clean cuts, serve, and enjoy!

                                                  Prep Time: 30 minutes | Total Time: 6 hours or more (includes cooling time) | Servings: 12