Reese’s Peanut Butter Cup Cheesecake

Instructions

1. Prepare the Crust:

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper if desired for easier release.
2. In a medium bowl, mix together the chocolate cookie crumbs and melted butter until fully combined. The mixture should resemble wet sand and hold its shape when pressed.
3. Press the crumb mixture firmly into the bottom of the springform pan, using the back of a spoon or the base of a measuring cup to create an even, compact layer. Set aside while you prepare the filling.

2. Make the Cheesecake Filling:

4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps—this can take 2–3 minutes. Add the sugar and continue mixing until light and creamy.
5. Mix in the sour cream and vanilla extract, blending until fully incorporated and silky.
6. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure an even mixture.
7. Stir in the creamy peanut butter until the batter is uniform, smooth, and rich. Avoid over-mixing, which can lead to air bubbles or cracking.
8. Gently fold in half of the chopped Reese’s peanut butter cups using a spatula so they’re evenly distributed throughout the batter.

3. Assemble and Bake:

9. Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
10. Bake for 55–60 minutes, or until the centre is just set and the edges are lightly golden. The middle should still have a slight wobble—this will firm up as it cools.
11. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. This slow cooling helps prevent cracks.

4. Cool and Chill:

12. Remove the cheesecake from the oven and cool it completely at room temperature. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or overnight for best results.

5. Prepare the Ganache: