Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake

Crust:

• • 1 1/2 cups very finely crushed Oreos, including the cream filling (about 1/2 package)

  • 1 teaspoon coarse salt

  • 5 tablespoons unsalted butter, melted

Filling:

• • 1 1/2 cups heavy whipping cream, cold

  • 1 envelope unflavored gelatin

  • 1/2 cup dark brown sugar

  • 1 pound cream cheese, room temperature

  • 1 cup creamy peanut butter

  • 1 tablespoon vanilla bean paste

Garnish:

• • Chocolate eggs, peanut butter cups, etc.

Crust:

Preheat the oven to 325. Combine the crushed Oreos, salt and melted butter. Press against the bottom and up the sides of a 7-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack.

Filling:

Pour 1/2 cup heavy cream into microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand for 5 minutes; it will be thick and clumpy. Microwave on high for 30-45 seconds to completely dissolve the gelatin. Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, beat the remaining 1 cup heavy cream and brown sugar at medium-high speed until soft peaks form, about 2 minutes. Add cream cheese, peanut butter, vanilla bean paste and gelatin mixture (strain the gelatin mixture if there are any lumps) and beat at medium-high speed until smooth and thick with no lumps, about 2-3 minutes, scraping the bowl down a few times.

Spread the filling over the cooled crust and smooth out the top. Cover and refrigerate until well chilled and set, about 3-4 hours, then carefully remove the sides of the pan and set the cheesecake on a serving pedestal. Top with the candy and serve.

Yields 8-10 servings

Recipe from Curly Girl Kitchen