1. Preheat the Oven: Set your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Create the Oreo Crust: Combine 2 cups of crushed Oreo cookies with 1/2 cup of melted butter and 1/4 cup of sugar. Mix until the crumbs are evenly coated, then press this mixture into the bottom of the prepared pan to form a firm crust.
3. Prepare the Peanut Butter Cheesecake Filling: In a large bowl, beat together 4 packages of softened cream cheese and 1 cup of sugar until smooth. Add 1 cup of creamy peanut butter and mix until fully combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Blend in 1/2 cup of sour cream and 1 teaspoon of vanilla extract until the filling is smooth. Gently fold in 10 crushed Oreos for added texture.
4. Bake the Cheesecake: Pour the peanut butter cheesecake filling over the Oreo crust in the pan. Bake for 55-60 minutes, or until the center is set with a slight jiggle. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the sides. Allow the cheesecake to cool completely before removing the sides of the pan.
5. Make the Chocolate Ganache: Heat 1/2 cup of heavy cream in a small saucepan until it just begins to boil. Pour it over 1 cup of semi-sweet chocolate chips in a bowl, let it sit for 2 minutes, then stir until the ganache is smooth and glossy.
6. Assemble the Drip Cake: Once the cheesecake is completely cooled, pour the chocolate ganache over the top, letting it drip down the sides of the cake for a decadent finish.
7. Decorate with mini peanut butter cups and additional crushed Oreos. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Indulge in this Oreo Peanut Butter Cheesecake Drip Cake—a rich, creamy, and utterly delicious dessert that’s sure to be a crowd-pleaser!
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