Peanut Butter Cheesecake
Adapted from Pioneer Woman
Crust:
22 Chocolate Peanut Butter Pie Oreos
5
T. unsalted butter, melted
Filling:
4 8-oz. blocks cream cheese, room temperature
½ c. sour cream, room temperature
1 c. granulated sugar
¼ t. kosher salt
4 large eggs, room temperature
½ c. heavy cream
Garnish:
2 T. Jif creamy peanut butter, melted
1 c. stabilized whipped cream, for topping
Crust:
Preheat oven to 350°F.
In the work bowl of a food processor, pulse Oreos (including the cream filling) into a fine crumb. While motor is running, pour in melted butter and pulse until the mixture looks like wet sand (thick and quite wet).
Pour the mixture into an ungreased 9-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. (I like to use a tart tamper for this job.) Bake in preheated oven for 10-12 minutes. Cool completely.
Filling:
In the work bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes. Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined. With the mixer running, add the eggs, one at a time until each is fully incorporated, mix in heavy cream. Scrape down sides in the process. Pour the batter into the crust.
Bake for 70 - 80 minutes, or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Turn off the oven, crack the door a few inches, and let cool in the oven for 1 hour. Remove and finish cooling to room temperature
Chill the cooled cheesecake for at least 6 hours or overnight. When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan. Release and remove the side of the springform pan and transfer to a serving plate.
Spread a layer of whipped cream over the top (pipe rosettes around the edge if you like), and drizzle with melted peanut butter.
