Chocolate Peanut Butter Cheesecake II

Step 1

Spray a 9-inch springform pan with cooking spray and sprinkle bottom and sides with sugar. Set aside.

Step 2

CRUST: In a food processor, whirl Oreo cookies and melted butter until evenly crumbly. Press the mixture into the bottom of the springform pan. Place in refrigerator while preparing the filling.

Step 3

FILLING: Preheat oven to 350 degrees. In a large bowl, beat cream cheese with sugar until smooth. Mix in peanut butter, vanilla and heavy cream. Add eggs, one at a time, beating after each one. Do not over mix. Stir in chocolate chips and pour mixture over chilled crust. Bake for 60 minutes, then turn oven off and leave in oven another 30 minutes. Remove cheesecake from oven, cool on cooling rack. Then place in refrigerator for 5-7 hours or more.

Step 4

GANACHE: In a glass measuring cup, place heavy cream and chocolate chips and heat in microwave until chocolate melts and can be mixed.

Step 5

Run a knife around the edge of the springform pan to loosen cake. Slowly open spring and release sides from cake. With a long knife or spatula, loosen the bottom of cake from pan and slide cake onto a plate. Spread the ganache on top of the cake and allow it to drizzle down the sides. Next, sprinkle top with peanuts and chopped Reese's. Chill until ready to serve, then serve at room temperature. Freeze if not eaten in a couple of days.