Ingredients:
- Oreo Crumbs (2 1/4 cups)
- Salted Butter, melted (4 tbsp)
- Cream Cheese, room temp (24 oz)
- Sugar (1 cup)
- All-Purpose Flour (3 tbsp)
- Sour Cream, room temp (3/4 cup)
- Peanut Butter (1/2 cup)
- Vanilla Extract (1 tsp)
- Large Eggs, room temp (4)
- Chopped Butterfingers (1 1/2 cups)
- Semi-Sweet Chocolate Chips (6 oz)
- Heavy Whipping Cream (for ganache, 1/2 cup)
- Heavy Whipping Cream (for whipped cream, 3/4 cup)
- Powdered Sugar (1/2 cup)
- Peanut Butter (2 tbsp)
- Vanilla Extract (1/4 tsp)
- Chopped Butterfingers (for garnish)
Instructions:
For the crust, mix Oreo crumbs and butter, press into pan, and bake at 325°F for 10 mins. Prepare for a water bath.
For the filling, beat cream cheese, sugar, and flour. Add sour cream, peanut butter, vanilla, then eggs one by one. Fold in Butterfingers, pour into crust, and bake at 300°F in a water bath for 1 hr 25 mins.
For ganache, pour hot cream over chocolate chips; spread over cooled cheesecake.
For whipped cream, whip cream, powdered sugar, peanut butter, and vanilla. Decorate cheesecake with whipped cream and more
Tags:
Cake & Taste