This Chocolate Covered Peanut Butter Cheesecake is ultra creamy and the perfect marriage of chocolate and peanut butter! Featuring an oreo crust, creamy peanut butter cheesecake filling, and topped with with peanut butter chocolate ganache and peanut butter cups, it's a true showstopper! And any leftovers freeze great!
Preheat oven to 350°F. Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed. Reduce the oven temperature to 325 degrees (F).
For the Peanut Butter Cheesecake Filling:
In the bowl of a food processor, high-powered blender, or in a large bowl using handheld electric mixer, beat the cream cheese and peanut butter until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes.
Add in both sugars and beat smooth. Add in the eggs and egg yolks, one at a time. Then pour in the heavy cream and mix until just combined, about 30 seconds.
Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it is evenly blended.
Pour the filling over the partially baked crust and smooth the top with a spatula.
Place the springform pan in a roasting pan or large skillet. Place the roasting pan in the preheated oven and carefully pour enough hot water into the pan to come 2-inches up the sides of the springform pan. Carefully move the pan into the middle of the rack and close the oven door.
Bake the cheesecake in the water bath for 1 hour and 15 minutes. Then turn the oven off, but keep the cheesecake in the oven, with the door closed, for another 20 minutes.
Remove the cheesecake from the oven. Then remove it from the water bath and place the pan on a wire cooling rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking.
Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before adding ganache and serving.
For the Peanut Butter Chocolate Ganache:
Place chopped chocolate in a medium-sized bowl and set aside.
Heat the cream in a small saucepan over medium heat, until the mixture begins to steam and bubbles form all around the sides of the pan. You want it simmering but not at a full boil. Add in the peanut butter and whisk until completely combined.
Pour the hot cream mixture over the chopped chocolate and let sit for 3 minutes. Then stir until the chocolate is completely melted. Stir in the salt.
Allow ganache to sit for 10 minutes, then pour over the cooled cheesecake. Allow ganache to set for at least 20 minutes before slicing. You can speed this up by placing the cheesecake back in the fridge.