For the crust
- 13 oreos
- 4 tbsp melted butter
For the cheesecake
- 1 1/2 cups heavy whipping cream
- 8 oz cream cheese
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 cup chopped mini peanut butter cups
Line the bottom and sides of a 7 or 8-inch springform pan with parchment paper. This will make it easier to remove the cheesecake after it is done. Crush the 13 Oreos in a food processor until they become fine crumbs. Add in melted butter and mix again through food processor. Pour into cake pan and press down firmly so that the crust evenly lines the bottom of the cake pan.
Whip heavy cream on high speed until stiff peaks form. Set aside.
In a separate bowl, combine cream cheese, sugars, peanut butter and beat until smooth. Add in heavy cream and mix until combined. Stir in chopped peanut butter cups. Pour into prepared Oreo crust. Tap bottom of pan against a hard surface gently to level the cheesecake mixture. Refrigerate for about 6 hours or overnight to allow to set. You can decorate with additional peanut butter cups and ganache before serving. Keep uneaten portions in fridge.