Reeses Peanut Butter Cup Cheesecake

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: CRUST:

20 to 22 Oreo cookies (about 9 ounces)

2 tablespoons brown sugar

½ cup (2.75 ounces) roasted, salted peanuts

6 tablespoons (3 ounces) butter, melted

subheading: FILLING:

3 packages (8 ounces each) cream cheese, softened to room temperature

1 cup (7.5 ounces) granulated sugar

1 tablespoon cornstarch

½ cup (4 ounces) sour cream

¾ cup (6.75 ounces) creamy peanut butter

1 teaspoon pure vanilla extract

3 large eggs

10 regular-sized peanut butter cups (7.5 ounces), chopped

subheading: GANACHE TOPPING:

¼ cup heavy cream

½ cup (3 ounces) semisweet or bittersweet chocolate chips (or chopped baking chocolate)

¼ teaspoon pure vanilla extract

subheading: PEANUT BUTTER WHIPPED CREAM:

1 cup heavy cream

¼ cup (1 ounce) powdered sugar

¼ teaspoon pure vanilla extract

¼ cup (2.25 ounces) creamy peanut butter

subheading: OPTIONAL GARNISHES:

Hot fudge sauce or extra ganache for drizzling

Chopped peanut butter cups

Directions at melskitchencafe.com

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