Irresistible Reese’s Peanut Butter Cup Cheesecake

Directions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan, ensuring it is well-prepared for the crust to hold.

2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter until well blended. Once mixed, press the mixture firmly into the bottom of the prepared springform pan, forming a solid crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.

3. In a large mixing bowl, beat the cream cheese until it reaches a smooth consistency. Gradually add the granulated sugar and mix until fully incorporated. Introduce the eggs one at a time, mixing thoroughly after each addition to avoid a lumpy filling. Add the vanilla extract, creamy peanut butter, sour cream, and heavy cream. Continue to mix until everything is smooth and well combined.

4. Pour the filling over the cooled crust. Bake in the preheated oven for 45-50 minutes, until the edges are set and the center remains slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate it for at least 4 hours or overnight for optimal firmness.

5. For the topping, melt the chocolate chips together with ¼ cup of heavy cream in a small pot over low heat, stirring continuously to prevent burning. Once melted, let it cool slightly before pouring it over the chilled cheesecake. Finish by sprinkling the chopped Reese’s Peanut Butter Cups on top of the chocolate layer.

6. Once the topping sets, slice your cheesecake into generous pieces and serve.

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