PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/nobak...

INGREDIENTS:
300 grams Oreo sandwich cookies (with filling), about 25
3 tablespoons smooth peanut butter
3 tablespoons melted butter
1214 full sized Reese’s peanut butter cups, chopped
½ cup chopped chocolate (about 75 grams)
1 teaspoon canola oil
3 packages cream cheese (750 grams), room temperature
11½ cups powdered icing sugar
½ cup creamy peanut butter
1 cup whipping cream

Toppings:
1 cup whipping cream
3 tablespoons powdered icing sugar
1 cup mini peanut butter cups, chopped
7 Reese’s peanut butter cup thins, halved


1. In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
2. Press into the bottom of a 9" Springform pan and top with a layer of chopped peanut butter cups and set aside.
3. In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Stir in the melted chocolate.
5. In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
6. Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
7. Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
8. Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on mediumhigh speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
9. Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.