Ingredients
Crust:
30 chocolate sandwich cookies, leave the cream inside
5 tablespoons unsalted butter, melted
Cheesecake Filling:
3 8-ounce blocks (24 ounces total) cream cheese, room temperature
1 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream, see note
Hot fudge and melted peanut butter, for garnish
Whipped cream — for garnish
Directions
By Dorothy Kern, Crazy for Crust
Crush chocolate sandwich cookies in a food processor. You want a fine crumb. Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done. Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth. Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer). Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving. Garnish with whipped cream before serving, optional.
Note: Make sure heavy whipping cream has at least 35% fat content.
Nutrition information per serving:
Calories: 680
Fat: 54g
Trans fats: 0 g
Cholesterol: 110 mg
Carbohydrate: 43 g
Protein: 11 g
Sodium: 540mg