Double the trouble, double the flavor with this Oreo Peanut Butter Cheesecake! #DoItDifferent

No-Bake Oreo Peanut Butter Cheesecake

Difficulty: Easy • 12 Servings • Total Time: 2 hour 25 minutes

Ingredients:

• 35 Oreo cookies (25 for crust, 10 for filling; plus extra for topping)
• 6 Tbsp unsalted butter, melted
• 2 (8 oz) bricks cream cheese, softened
• 2 C creamy peanut butter
• ½ C powdered sugar
• 2 ¼ C heavy whipping cream (1½ cups for whipped cream + ¾ cup for ganache)
• 1 C white chocolate chips or chopped white chocolate

Directions:

1. Crush 25 Oreos and add them to a 9-inch springform pan. Mix in the melted butter until well combined. Press the mixture into the bottom of the pan to form a crust. Pop it in the fridge while you prep the filling.
2. In a bowl, beat together the cream cheese, peanut butter, and powdered sugar using a hand mixer until smooth and creamy. Set aside.
3. Pour 1 ½ cups of cold heavy cream into a blender cup. Blend until you get stiff peaks. Gently fold the whipped cream into the peanut butter mixture.
4. Stir in 10 crushed Oreos into the filling. Pour the filling over your chilled crust and smooth out the top. Refrigerate for at least 2 hours or until set.
5.  Heat ¾ cup heavy cream in the microwave until hot (not boiling). Pour it over 1 cup of white chocolate pieces and let it sit for 2 minutes. Then stir in 1 cup of peanut butter until smooth with no clumps.
6. Once your cheesecake is set, pour the ganache over the top. Sprinkle with Oreo crumbs and decorate the edges with halved cookies. Enjoy!