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Preheat over to 350 degrees F. Process oreos and peanuts in food processor until mixture resembles crumbs and combine with melted butter
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Tear off several pieces of heavy duty aluminum foil and wrap tightly around and up the sides of the spring-form pan. Pat the crust mixture in bottom and half way up the sides of 10 inch spring-form pan. Refrigerate crust while you are making the batter.
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In separate bowl beat the cream cheese until smooth (do not over beat)
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Add eggs one at a time, beating just until combined
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Add cream, peanut butter, and sugar, beat until just combined
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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
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Pour batter into spring-form pan
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Put spring-form pan into roasting pan and pour hot water into roasting pan 1/2-1 inch up the sides
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Bake at 350 degrees F for 15 minutes then decrease temperature to 200 degrees 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).
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To make chocolate topping melt semi-sweet chocolate chips with sour cream over low heat and spread over cheesecake.
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Refrigerate overnight.
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Decorate cheesecake with heath bar shavings and a few cut up mini peanut butter cups.
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Recipe adapted from Bake or Break