Instructions
* Time– saving tip you ’ll need melted and slightly cooled chocolate in step 4. Melt it before you begin so it has time to cool before beating into the cheesecake. *
Make the crust Lower roaster rack to the lower third position and preheat to 350 °F( 177 °C). In a food processor or blender, palpitation the whole Oreos( cream stuffing and cookie) into a fine scruple. Combine the Oreo motes and melted adulation together in a medium coliseum. Press tightly into the bottom and up the sides of an ungreased 10- inch springform visage( NOT 9- inch) *. Wrap aluminum antipode on the bottom and tightly around the outside walls of the springform visage, as shown in print over.
This helps help leakage. Singe for 10 twinkles. Sprinkle some of the diced laughters on top of the warm crust. Reserve the rest to embellish on top of the cheesecake.
Make the filling Using a handheld or stand mixer fitted with a paddle attachment, beat the cream rubbish and granulated sugar together on medium speed in a large coliseum, about 3 full twinkles until the admixture is smooth and delicate. Add the sour cream and vanilla excerpt and beat until combined.
On low speed, add the eggs one at a time, beating after each addition until just blended. Don’t overmix the stuffing after you have added the eggs. Divide the batter in half.( There’s about 7 mugs, so3.5 mugs each.)
Beat the peanut adulation into half of the cheesecake
batter. Beat the melted and slightly cooled chocolate into the other half.
Subcaste both batters into the visage on top of the crust. This does n’t have to be done in any fancy way, just aimlessly ladle both into the crust. Using a cutter, swirl the two together.
Place the springform visage into a large riding visage and place into the roaster. Fill with about 1 inch of hot water. The antipode wrapped around the visage will help water from oohing outside. Click then to read further about my cheesecake water bath.
Singe for 55 – 70 twinkles or until the center is nearly set. * Turn the roaster off and open the door slightly. Let the cheesecake sit in the roaster for 1 hour. Remove from the roaster and allow to cool fully at room temperature. Chill for at least 6 hours or overnight( preferred).
Loosen the cheesecake from the hem of the visage and remove the hem. Top with interspersed caramel, the rest of the diced laughters, and/ or peanuts. Cut into slices and serve stupefied. Cover leftover cheesecake and store in the refrigerator for over to 4 days.
Notes
Make Ahead Instructions This cheesecake can be made the day ahead. It has to chill for quite some time before serving. See step 7. Another way to make this cheesecake ahead of time is to indurate it. Cheesecake can be firmed up to 2 – 3 months. flux overnight in the refrigerator before serving.
Special Tools KitchenAid Food Processor| KitchenAid Stand Mixer| KitchenAid Hand Mixer| Glass Mixing coliseums| 10- inch Springform Pan
Peanut Butter Don’t use natural or manual peanut adulation.
You need thick, delicate peanut adulation like Jif, Skippy, or analogous.
Chocolate Make sure you ’re using pure chocolate, not chocolate chips, in the cheesecake batter. Real chocolate melts down into the proper texture for mixing into the batter. I prefer a Ghirardelli, Nestle, or Baker’s brand 4 ouncesemi-sweet chocolate bar. set up in the baking aisle next to the chocolate chips.
Pan A 9- inch springform visage is too small. The cheesecake will overflow. Use a 10- inch springformpan.However, simply fill it up3/4 full, If a 9- inch springform visage is each you have. Discard the remaining batter or make mini cheesecakes like these.
Important Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2- or 3- inch shuddery spot in the center; the texture will smooth out as it cools.