Ingredients -
For the Base -
2 Packets of Oreos
150g Unsalted Butter
Pinch of Salt
For the Cake Mix -
900g of Cream Cheese
5 Medium Free Range Eggs
300g of Caster Sugar
300ml of Sour Cream
350g of Smooth Peanut Butter
1 Pack of Reese's Miniature Peanut Cups
For the Topping -
100g of Milk Chocolate
20ml of Milk
Method -
1. Preheat the oven to gas mark 5 / 190 degrees.
2. Put the Oreos into a food processor and process until they become crumbs.
3. Melt 150g of unsalted butter and combine in a mixing bowl with a pinch of salt.
4. Press into the bottom of a 9 inch spring form cake tin, making sure it reaches the edges.
5. Bake in the middle of the oven for 12 minutes, remove and allow to cool.
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6. Beat 900g of cream cheese until smooth in a mixing bowl.7. Add the five eggs, one at a time until thoroughly mix (make sure to scrape the mixture from around the side of the bowl after mixing in each egg).
8. Add in 300g of caster sugar, 300ml of sour cream and 350g of smooth peanut butter, beat until combined and airy then fold in the miniature peanut cups.
9. Wrap the sides and base of the now cooled cake tin in foil, place it in a larger baking tray and pour boiled water into the larger tray until the tin is submerged about an inch.
10. Pour the cheesecake mix into the cake tin and bake uncovered at gas mark 5 / 195 degrees for 15 minutes.
11. The cake should have started to set and brown on top. Loosely cover the top with foil and bake for a further 1 hour at gas mark 1 / 140 degrees.
12. Turn off the oven and allow the cake to cool down for an hour.
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13. To Make the topping, gently heat a splash of milk, break 100g of milk chocolate into the milk and stir. If the mixture is too thick to pour, gradually add a little more milk until to correct consistency is achieved.
14. Remove the sides of the cake tin and pour the chocolate onto the cheesecake allowing it to spill over the sides.
15. Break up the remaining peanut cups and sprinkle over the top.16. Allow the cheesecake to completely cool before cutting a slice.
