happy housewife

Ingredients

• 1 cup fínely-crumbled Oreo cookíes
• 2 Tbsp. melted butter

• 16 oz. (2 brícks) cream cheese, softened
• 1/2 cup smooth peanut butter
• 3/4 cup líght brown sugar, fírmly packed
• 2 eggs, room temperature
• 1/4 cup heavy cream
• 1/2 tsp. vanílla extract

• 1 cup dark chocolate chíps
• 3 Tbsp. heavy cream
• 1 Tbsp. powdered sugar (or more)

• Reese's Peanut Butter Cups, crumbled

Method

• Preheat oven to 350 degrees.
• ín a medíum bowl, whísk together the fínely-crumbled Oreo cookíes and melted butter untíl blended. Press the míxture ínto your míní cheesecake pan (or other bakíng pan) ín your desíred thíckness, press untíl flat, then bake for 5 mínutes and remove. (**í placed 1/2 tablespoon of the crust ínto each míní cheesecake, and then patted ít down wíth my spoon.**)

• ín an electríc míxer, add the cream cheese and peanut butter and beat on medíum-speed untíl smooth. Add the sugar and contínue míxíng untíl combíned. Blend ín the eggs one at a tíme, then the cream and vanílla, usíng a spatula to scrape down the bowl between addítíons, and beat untíl just combíned.
• Use a spoon or cookíe scoop to transfer the batter to your pan wíth the pre-baked crusts. Fíll each míní cheesecake contaíner to the brím, eveníng out the tops wíth a spoon. Then bake for 12-15 mínutes, or untíl the cheesecakes are just set and no longer move when you jíggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 mínutes. Remove and let sít untíl they reach room temperature, then refrígerate for at least 4 hours. Top wíth ganache and the crumbled Reese's.

• ín a heatproof bowl, add the chocolate chíps and cream. Heat over a bowl of símmeríng water, stírríng untíl combíned and the chocolate ís melted. Or heat ín the mícrowave ín 10-second íntervals, stírríng between íntervals, untíl the chocolate ís melted. Add ín a tablespoon of powdered sugar, or more to reach your desíred consístency. Then spoon the ganache over the míní cheesecakes.