Instructions
First, fleece a 9- inch springform visage with cuisine spray and line the bottom with diploma paper. Wrap visage with two layers of aluminum antipode and bring the antipode up the sides of the visage and make sure it’s tight and secure so no water gets in during the baking in the water bath!
To make the crust
In a food processor finely base whole Oreo eyefuls with the stuffing to get fine motes. Combine the motes with melted adulation and stir until unevenly bedewed.
Press the admixture into the bottom of the springform visage and set it in the fridge to establishment while making the stuffing.
To make the cheesecake filling
Preheat the roaster to 350F.
Beat softened cream rubbish with sugar until smooth.
Mix in peanut adulation, heavy cream, and vanilla.
Add eggs one at a time beating after each addition just to combine, don’t over blend it.
Stir in chocolate chips
and spread the admixture over stupefied crust. Smooth the top and place the springform visage in a riding visage. Pour hot water into a riding visage( about a quarter of the way).
Singe for 55- 70 twinkles, until the cheesecake, is set around the edges and slightly loose in the center. Tent the top of the springform visage with aluminum antipode if it starts browning too snappily.
Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum antipode and refrigerate( at least 5 hours or overnight).
Ganache
When the cutlet is fully cooled run a thin cutter around the edge and release the ring of the springform visage, also transfer the cutlet on a serving plate.
On medium heat bring heavy cream to boil. Place half of the milk chocolate chips( or diced chocolate) in a heatproof coliseum and pour the cream over the chocolate, stir until the chocolate is melted fully. Add the remaining chocolate and stir until it’s melted and smooth. Set away to cool. The ganache should be pourable but not too thin.
Spread the ganache on top each over to the edges and let it drop down the sides. I suggest you do this in two layers to avoid the ganache run down too important and cover the whole edges of the cutlet. Also if the ganache wo n’t drop enough you can slightly overheat the alternate batch and dapple it with the ladle. Let the ganache set slightly also sprinkle with diced peanuts and pile with coarsely diced Reese’s.
Set in the fridge until ready to serve.