In Krista's Kitchen
For this recipe you'll need: oreos, butter, heavy cream, cream cheese, sour cream, vanilla, eggs, peanut butter, semi sweet chocolate, brown sugar.
Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb. Press the Oreo crumb into the bottom and up the sides of the tart pan. Bake for 10 minutes at 350 degrees F then set aside on a cooling rack to cool.
In a large bowl, mix together the cream cheese, sugar, salt, and vanilla. Add in the eggs and blend until combined. Add in the peanut butter, sour cream, and heavy cream until incorporated.
Pour the cheesecake filling into the cooled Oreo crust. Place the springform pan inside the roaster pan then add warm water until it's reached halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 15 minutes at 325°F then turn the oven off.
Remove the cheesecake from the oven after 45 and let it cool on the counter on a cooling rack for 2-3 hours before moving it to the fridge for an additional 4-5 hours or overnight. Top with chocolate ganache, puppy chow, pretzels, and cheez its.
In Krista's Kitchen