Decadent Chocolate Peanut Butter Cheesecake Recipe

Preheat your oven to 325 degrees Fahrenheit and lightly grease a 9-inch springform pan with non-stick cooking spray.

In a medium bowl, combine the chocolate sandwich cookie crumbs and melted butter until the mixture resembles wet sand.

Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, then bake for 10 minutes until set and let cool.

In a large bowl, beat the softened cream cheese, creamy peanut butter, and granulated sugar with a hand mixer on medium speed until smooth and completely lump-free, about 3 minutes.

Add the vanilla extract, then add the eggs one at a time, beating on low speed after each addition just until combined to avoid incorporating too much air.

Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.

Bake for 55 to 60 minutes, or until the edges are puffed and set but the center still jiggles slightly like gelatin when gently shaken.

Turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside for 1 hour before transferring to the refrigerator to chill for at least 4 hours.

To make the ganache, heat the heavy cream in a small saucepan until simmering, then pour it over the chocolate chips in a heatproof bowl and let sit for 2 minutes before whisking until glossy and smooth.

Pour the chocolate ganache over the chilled cheesecake, slice with a warm knife, and serve chilled with an extra drizzle of peanut butter if desired.