Peanut Butter Cheesecake

• Crust
  • 40 GF oreos, filling removed
  • 8 T unsalted butter, melted
• Cheesecake
  • 24 oz cream cheese, softened
  • 1 c creamy peanut butter
  • 1 1/4 c sugar
  • 1/2 c sour cream
  • 2 t vanilla extract
  • 3 large eggs
  • 2 T heavy cream
• Chocolate Ganache (morning after cooling)
  • 3 oz semisweet chocolate bar, chopped
  • 1/2 c heavy cream
• Can whipped topping (optional; when serving)

Crust

1. Pulse oreos in food processor to fine crumbs.
2. In large bowl combine oreos and melted butter.

Cheesecake

1. Preheat oven to 325F.
2. Press into sides and bottom of 9″ springform pan.
3. In large bowl mix cream cheese.
4. Add peanut butter and sugar and mix.
5. Add sour cream and vanilla and mix.
6. Add eggs one at a time and mix until just combined.
7. Add heavy cream and stir until mixture is uniform, scraping bowl.
8. Pour batter into oreo crust.
9. Bake 90 minutes* with water bath on rack below.
10. Cool overnight.

Chocolate Ganache

1. In medium glass bowl, combine chocolate and heavy cream.
2. Microwave ~50 seconds, stirring half-way.
3. Stir until chocolate melted and uniform.
4. Pour ganache on cheesecake.
5. Cool at least 20 minutes.

Serve

1. Optionally, spray cool whip in circle just inside the crust, and crumble any extra side crust sticking up onto cool whip.