Peanut Butter Cup Cheesecake

recipe from peabody


Filling
2 cups Oreo cookie crumbs
3 TBSP unsalted butter, melted
4 (8 oz) packages cream cheese, at room temperature
3 eggs, room temperature
2 egg yolks, at room temperature
1 cup packed brown sugar
½ cup granulated sugar
1 cup peanut butter
2 TBSP all-purpose flour
1/2 cup heavy whipping cream
1 ½ tsp. vanilla bean paste

1 cup chopped peanut butter cups

Chocolate Cream Cheese Mousse:
1 cup semisweet chocolate, chopped
4 oz. cream cheese, at room temperature
1 ½ cups heavy whipping cream
Mini Peanut Butter Cups for topping
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Preheat oven to 350F.

Stir together Oreo crumbs and melted butter in a small bowl then press into the bottom and a little up the sides of a 9 inch or 10 inch spring form pan and bake for 15 minutes. Let cool for 10 minutes.

Using a stand mixer with paddle attachment beat together the sugar and cream cheese until smooth, about 3 minutes.

Add eggs and yolks, one at a time, scraping down the bowl after each addition.

Add peanut butter, cream, and vanilla bean paste and beat until fully incorporated.

In a small bowl combine the peanut butter cup pieces and the flour.

Fold into the batter…flour and all.

Pour mixture into the cooled crust.

Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. Let cool to room temperature and then put in fridge for several hours.

After cheesecake is chilled make the mousse.

In a double boiler or small sauce pan melt the cream cheese and chocolate together and let cool.

Whip the whipped cream until soft peaks form.

Add the cooled chocolate mixture and then beat until stiff peaks form.

Pipe or just spread mousse into middle of cheesecake and top with mini peanut butter cups.