Reeses Peanut Butter Cheesecake

1. 1

   Preheat oven to 350 F.

2. 2

   Process Oreos and peanuts in a food processor until mixture resembles crumbs. Then add melted butter and pulse to combine.

3. 3

   Tear off several pieces of heavy duty aluminum foil and wrap it tightly around and up the sides of the outside of a 10-inch springform pan. Pat the crust mixture in the bottom and half way up the sides of the pan. Refrigerate crust while you are making the batter.

4. 4

   In a large bowl use a mixer to beat the cream cheese until smooth (do not over beat). Add eggs one at a time, beating just until combined. Add cream, peanut butter and sugar and beat until just combined. Add vanilla and fold in peanut butter cups (reserving a few to sprinkle on top of the cake when baked) with a spoon or spatula.

5. 5

   Pour batter into the springform pan. Put the pan into a roasting pan and pour hot water into the roasting pan 1/2-1 inch up the sides (make sure it doesn't go so high that it gets into the springform pan).

6. 6

   Bake at 350 F for 15 minutes then decrease temperature to 200 F and bake for 2 hours. Turn oven off. Remove cheesecake from oven and run a thin knife around the sides to loosen it from the pan. Put cheesecake back in the oven for another 2 hours. (It is important for the cheesecake to bake slowly at different temperatures and cool down gradually so that it does not crack in the middle).

7. 7

   To make the chocolate topping melt semi-sweet chocolate chips with sour cream in a saucepan over low heat. Once melted, spread it over the top of the cheesecake.

8. 8

   Refrigerate overnight.

9. 9

   Decorate cheesecake with heath bar shavings and a few cut up mini peanut butter cups.

10. 10

    Recipe adapted from Bake or Break

* Per serving · 4 servings · Values may vary.