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Directions

Prepare the Crust:

1. Blend Cookies: Use a food processor to blend the Oreo cookies into fine crumbs.

2. Blend Cookies: Use a food processor to blend the Oreo cookies into fine crumbs.

3. Press into Pan: Press the mixture firmly into the bottom of an 8 or 9-inch springform pan. Set aside.

Prepare the Filling:

1. Beat Cream Cheese and Sugar: In a large mixing bowl, beat together the softened cream cheese and confectioners' sugar until smooth and combined.

2. Add Peanut Butter and Vanilla: Add the vanilla extract and peanut butter, beating until smooth.

3. Incorporate Heavy Cream: Slowly add the heavy cream and beat until fully combined and smooth.

Assemble and Chill:

1. Transfer Filling: Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.

2. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set.

Prepare the Ganache (optional):

1. Heat Coconut Cream: Heat the coconut cream in the microwave or on the stovetop until warm.

2. Combine with Chocolate: Add the chocolate chips to the warm coconut cream and let sit for 1-2 minutes. Whisk together until smooth.

3. Pour Ganache: Pour the ganache over the chilled cheesecake. Refrigerate for an additional 30 minutes before serving.

Serve:

1. Slice and Enjoy: Slice the cheesecake and serve chilled. Optionally, top with whipped cream and chopped peanut butter cups.