Ingredients:

  • 1 ½ cups Graham Cracker Crumbs
  • ½ cup Crushed Reese’s Peanut Butter Cups (for crust)
  • ¼ cup Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted
  • 3 blocks (24 oz) full-fat Cream Cheese, softened
  • 1 ¼ cups Granulated Sugar (for filling)
  • ¾ cup Creamy Peanut Butter (not natural style)
  • ½ cup Sour Cream or Full-Fat Greek Yogurt
  • 4 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 1 cup Chopped Reese’s Peanut Butter Cups (for mixing in)
  • 4 oz Semi-Sweet Chocolate Chips
  • ½ cup Heavy Cream (35%+ fat)
  • 8-10 whole Reese’s Peanut Butter Cups, roughly chopped (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper. Wrap the exterior base and sides tightly with two layers of heavy-duty aluminum foil.
  2. Make the Crust: Combine graham cracker crumbs, ½ cup chopped Reese’s, sugar, and melted butter. Press mixture firmly and evenly into the prepared pan bottom. Bake for 8 minutes. Remove and let cool completely. Reduce oven temperature to 325°F (160°C).
  3. Mix the Filling Base: Beat the room-temperature cream cheese until completely smooth. Gradually beat in the sugar, scraping down the bowl thoroughly.
  4. Incorporate Flavours: Beat in the peanut butter, sour cream, vanilla, and salt until just combined. Scrape down the sides again.
  5. Add Eggs Carefully: Beat in the eggs one at a time, mixing only until just incorporated after each addition. Do not overmix after eggs are added.
  6. Fold In: Gently fold in the remaining 1 cup of chopped Reese’s cups using a rubber spatula.
  7. Set Up Water Bath: Pour the batter over the cooled crust. Place the foil-wrapped springform pan inside a larger roasting pan on the oven rack. Carefully pour boiling water into the roasting pan until it reaches about halfway up the side of the springform pan.
  8. Bake for 60–75 minutes. The edges should be set, but the centre 2 inches should still have a slight wobble.
  9. Cooling Stage 1: Turn the oven off. Prop the oven door open slightly using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour.
  10. Cooling Stage 2: Remove the pan from the water bath, remove the foil, and let it cool completely on a wire rack for another hour.
  11. Chill: Cover loosely with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, until fully firm.
  12. Make the Ganache: Heat the heavy cream until steaming. Pour over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy. Let cool slightly until pourable.
  13. Finish and Serve: Pour or drizzle the ganache over the chilled cheesecake. Garnish with extra chopped cups if desired. Unlock and remove the springform ring before slicing.