Ingredients
Scale
For the Crust:
- For the crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup creamy peanut butter
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: Mix cookie crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Make the filling: Beat cream cheese, peanut butter, and sugar until smooth. Add sour cream and vanilla, then beat in eggs one at a time.
- Pour filling over the crust. Bake for 50-60 minutes until the center is slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour inside.
- Refrigerate for at least 4 hours (preferably overnight).
- Make the topping: Warm peanut butter and heavy cream in a saucepan. Whisk in powdered sugar and vanilla until smooth. Drizzle over chilled cheesecake before serving.
Notes
For best results, use room temperature ingredients. Store leftovers covered in the refrigerator for up to 5 days. The cheesecake can be frozen (without topping) for up to 3 months.