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To create the perfect Oreo Peanut Butter Cup Cheesecake, it’s essential to understand the key components that contribute to its delectable taste and texture. Each ingredient plays a vital role in the overall success of the recipe.

Oreo Peanut Butter Cup Cheesecake

Discover the ultimate dessert experience with our Oreo Peanut Butter Cup Cheesecake! This rich and creamy delight combines the beloved flavors of Oreo cookies and smooth peanut butter in a perfectly layered cheesecake. With a crunchy Oreo crust and a luscious filling, this treat is ideal for celebrations or a sweet indulgence at home. Follow our detailed, step-by-step instructions to impress your guests and satisfy your cravings. Elevate your dessert game today!
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Ingredients
  

24 Oreo cookies

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup heavy whipping cream

½ cup powdered sugar

8 mini peanut butter cups, chopped (for garnish)

Extra mini peanut butter cups and crushed Oreos for topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a food processor, crush the Oreo cookies into fine crumbs. Mix the crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove and let cool slightly.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Gradually add in the granulated sugar, and continue beating until well incorporated. Mix in the vanilla extract.

        Add Eggs: Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix.

          Bake the Cheesecake: Pour the cheesecake filling over the cooled Oreo crust. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly.

            Cool the Cheesecake: Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. Afterward, remove from the oven and let it cool completely to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results.

              Prepare the Topping: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream over the cooled cheesecake.

                Garnish: Top with chopped mini peanut butter cups and crushed Oreos for decoration.

                  Serve: Carefully remove the sides of the springform pan, slice, and serve. Enjoy every decadent bite of your Oreo Peanut Butter Cup Cheesecake!

                    Prep Time: 30 minutes | Total Time: 8 hours (including cooling) | Servings: 12