Ingredients

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. 2

   Mix the crushed cookies and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.

3. 3

   In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

4. 4

   Add the creamy peanut butter, sour cream, and vanilla extract, mixing until fully incorporated.

5. 5

   Beat in the eggs one at a time on low speed, being careful not to overmix the batter.

6. 6

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

7. 7

   Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.

8. 8

   Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking, then refrigerate for at least 4 hours.

9. 9

   To make the ganache, heat the heavy cream in a small saucepan until simmering, then pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth.

10. 10

    Pour the warm ganache over the chilled cheesecake and top with chopped peanut butter cups before serving.