A smooth and creamy peanut butter cheesecake topped with chocolate ganache, flaky sea salt, pretzels, puppy chow and Cheez-its on top of an Oreo crust.
Preheat the oven to 350°F then lightly spray the inside of the springform pan with non stick cooking spray
Blend the Oreos, melted butter and kosher salt in the food processor until you have a fine crumb
Press the crumb into the bottom and slightly up the sides of the springform pan. Use a measuring cup to help press down firmly. If the crust sticks the measuring cup then just wipe the cup off and give it a light spray with non stick cooking spray
Bake for 10-12 minutes then cool on a cooling rack
Turn the oven down to 325°F
Making the Cheesecake Batter
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese on low for 1 minute
Add the sugar and salt then continue mixing on low until fully blended and smooth
Mix in the vanilla extract
With the mixer on low, add the eggs and yolks one at a time. Mix fully after each addition and scrape down the sides of the bowl
Mix in the peanut butter and sour cream on low until smooth then add the heavy cream and mix until fully incorporated
Baking the Cheesecake
Wrap the bottom and sides of the springform pan with heavy duty aluminum foil. Do multiple layers to ensure you don't end up with a wet crust
Pour the cheesecake filling into the cooled Oreo crust then drop the pan from about ½ inch above the counter several times to release air bubbles in the filling
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, leave the cheesecake in the oven with the door shut for an additional 45 minutes
Remove the cheesecake from the oven 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
Making the Chocolate Ganache
Heat the cream in a small sauce pot over low to medium heat until it reaches a light simmer. Do not boil the cream
While the cream is coming to a simmer, chop the chocolate and place it into a heat proof bowl
Pour the cream over the top of the chocolate then tightly cover the bowl with plastic wrap for 3-4 minutes
Remove the plastic wrap then SLOWLY stir the ganache with a metal spoon or rubber spatula until smooth
Let the ganache set for a few minutes then spread it on top of the chilled cheesecake
Topping the Cheesecake
After spreading the ganache on the cheesecake add the puppy chow, pretzels and Cheez-its. Allow the ganache to set either on the counter or in the fridge
Once the ganache has set then add the flaky sea salt directly before serving
Notes
Drop the cheesecake on the counter. Before putting The Best Chocolate Peanut Butter Cheesecake into the water bath, drop it on the counter a couple times to release any air bubbles
Use a water bath. I know you may be tempted not to but the results will be so much different. Pour warm water about halfway up the side of the springform pan
Wrap the springform pan in foil. You need to wrap the pan in multiple layers of heavy duty aluminum foil to prevent getting a wet crust
Fully chill before slicing. This Chocolate Peanut Butter Cheesecake needs to be fully chilled before cutting into it. Let the cheesecake cool on the counter top for 2-3 hours then place it in the fridge for at least 4-5 hours, if not overnight
Make sure the bowl for the ganache is COMPLETELY clean and dry. If the bowl has even a drop of water then the chocolate can seize up
Simmering not boiling. When making the chocolate ganache just bring the heavy cream to a light simmer, DO NOT BOIL IT
Stir the chocolate ganache slowly. Use a metal spoon or rubber spatula and mix slowly to prevent air pockets or grit in your ganache
Take the pan off after cooling. Your Chocolate Peanut Butter Cheesecake should pull away from the sides of the pan as it cools. Leave the side on until its fully chilled