35 whole Oreo cookies

1/4 cup (55 g) salted butter, melted

32 oz (904 g) full-fat cream cheese, room temperature

1 3/4 cups (438 g) creamy peanut butter

1 1/3 cups (280 g) granulated sugar

4 large eggs, room temperature

3/4 cup (180 g) full-fat sour cream, room temperature

1 1/2 tsp cornstarch

2 tsp vanilla extract

1/8 tsp salt

5 oz semi-sweet chocolate, finely chopped

5 oz heavy cream

1 tsp powdered gelatin

4 tsp water

1/4 cup powdered sugar

2 tsp vanilla bean paste or extract

1 tbsp creamy peanut butter

1 cup cold heavy cream

Mini peanut butter cups (optional, for decorating)

Chopped peanuts (optional, for decorating)

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Preheat oven to 325°F (163°C). Crush Oreo cookies into fine crumbs and mix with melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
Beat cream cheese until smooth, then mix in peanut butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Add sour cream, cornstarch, vanilla, and salt, mixing just until combined.
Pour batter over crust. Bake in a water bath for 60–70 minutes, until edges are set and center is slightly wobbly. Cool in oven with door cracked, then refrigerate for at least 4 hours or overnight.
For ganache: Heat heavy cream until just simmering, pour over chopped chocolate, and stir until smooth. Spread over chilled cheesecake.
For whipped cream: Bloom gelatin in water, then gently heat until dissolved. Whip heavy cream with powdered sugar, vanilla, and peanut butter until soft peaks form. Slowly add gelatin and whip until stiff peaks form. Pipe or spread over ganache.
Decorate with mini peanut butter cups and chopped peanuts if desired. Serve chilled.

Use a water bath to avoid cracks and achieve a creamy texture.

Chill cheesecake thoroughly for best results.

Can be frozen for up to 2 months if wrapped well.

Use creamy no-stir peanut butter for best consistency.

Oreo crust can be swapped with graham cracker crust.