Peanut Butter Bomb Cheesecake

Preheat oven to 350F.

In a food processor, grind Oreos. Add melted butter and pulse until combined. Press crust mixture into bottom and sides of a springform pan. (Bake for 5-10 minutes if desired; I generally do not blind bake my Oreo crusts.)

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs and sugar on high until light. Beat in cream cheese, one package at a time, until mixture is smooth. Add peanut butter (crunchy or smooth is your choice) and beat until smooth. Add vanilla, salt, and sour cream and beat until smooth. (Did I mention smooth? The secret to an amazing cheesecake is beating the heck out of it.)

Heat cream over low to medium heat until just bubbling; pour into a bowl over chocolate chips and stir until combined (congratulations; you just made ganache).

Fold crushed Butterfinger into cheesecake mixture, then pour into prepared crust. Drizzle half of the ganache mixture over cheesecake and drag a knife through vertically to swirl.

Seal edges of pan with foil (do not cover cheesecake) and place in a roasting pan (the disposable kind will do), then fill roasting pan with hot or boiling water until water is halfway up sides of springform pan. (You may omit the water bath if you wish; however, your cheesecake will not be as smooth and may crack during baking or cooling.)

Bake cheesecake at 350F for 45 minutes or until it barely jiggles when you shake it. (Baking time will vary wildly; I’ve had cheesecakes take close to two hours!) When done, turn off oven and leave door ajar, allowing cheesecake to cool slowly for several hours (I often leave it overnight). Remove from oven, remove from water bath, remove foil from pan, cover in plastic wrap and chill for AT LEAST 12 hours… the longer it ripens, the more delicious it will become!

Before serving, sprinkle cheesecake with Reese’s and drizzle with remaining (reheated) ganache.