No-Bake Peanut Butter Cheesecake

1. 1

   Lightly coat a 9-inch spring form cake pan with cooking spray.

2. 2

   In a food processor, pulse the chocolate wafers to form fine crumbs.

3. 3

   Add the melted butter and pulse to combine.

4. 4

   Press the crumb mixture into the bottom and 2 inches up the sides of the pan and refrigerate until ready to use.

5. 5

   Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth.

6. 6

   Reduce the mixer speed to low and gradually add the heavy cream and vanilla, mixing just to incorporate.

7. 7

   Increase the speed to high and beat until thick and stiff, about 2 minutes.

8. 8

   Arrange the peanut butter cups on the bottom of the prepared crust, breaking them to fit, as necessary, to fill any large gaps.

9. 9

   Spread the cheesecake filling over the top of the peanut butter cups and sprinkle with Reeses pieces.

10. 10

    Refrigerate for at least 2 hours and up to overnight.

* Per serving · 4 servings · Values may vary.