I have written a lot about the love-hate relationship with peanut butter. And peanut allergies.

A friend with a love for the holy peanut butter and chocolate combo recently visited, so in addition to making two batches of the almighty peanut butter cup stuffed chocolate chip cookies and some peanut butter cookies with M&Ms in them, I made some experimental peanut butter cheesecake with an Oreo crust. I made a pan of miniature cheesecakes and then a few larger – but still individual/mini cheesecakes.

Crust:
3 cups Oreo cookie crumbs
1/2 cup sugar
8 tablespoons melted butter

Mix all together and press into greased springform or cupcake pans. (I made mini cakes but you could use one large springform.) Bake at 350F/175C for five minutes.

Filling:
900 grams softened cream cheese
1 1/2 cups sugar
2 tablespoons flour
7 eggs
1 cup sour cream
1 cup cream
2 teaspoons vanilla
1 cup peanut butter (creamy)

Beat cheese on low until smooth. Add sugar and then flour. Add eggs in one at a time. Then add sour cream, cream and vanilla. Add peanut butter.

Pour into prepared crust, put into preheated oven (175C/350F) and bake 1 hour and 15 minutes (if baking one cake) – baking time will be less if baking minis. It will be done until edges are slightly dry but middle slightly jiggles.

Allow cakes to cool completely on the countertop for 4 to 6 hours. Then refrigerate for at least 3 hours. (Remove from the springforms when cool).

Top the final product with chocolate ganache sauce and roughly chopped peanut butter cup pieces or Reese’s pieces.

Chocolate ganache
1 cup semi-sweet or dark chocolate
1 cup cream
On medium, bring cream to a gentle boil and remove from heat. Add chocolate and cover five minutes. Whisk to combine and cool 30 minutes. Use to top cheesecake.