Ingredients:
Crust:
- 18 whole Oreos (Double Stuf or regular)*
- 1/4 cup (60g) unsalted butter, melted
Filling:
- 24 ounces (670g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (180g) full-fat sour cream (or full-fat yogurt)
- 1/2 cup (125g) creamy peanut butter*
- 2 teaspoons vanilla extract
- 3 large eggs
- 12 fun-size or 5 regular size Butterfinger candy bars, chopped
- 1/4 cup melted peanut butter for drizzling (optional)
Directions:
Adjust oven rack to the
lower third position and preheat the oven to 350F degrees. Spray a
9-inch springform pan with nonstick cooking spray. Set aside.
Make the Oreo cookie crust:
In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the spring form pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
Make the filling:
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over mix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
Pour the filling into the cooled crust. Place the spring form pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.
Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.
Make the Oreo cookie crust:
In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the spring form pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
Make the filling:
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over mix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
Pour the filling into the cooled crust. Place the spring form pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.
Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.
*Try using peanut butter Oreos in the crust. Yum!
*Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.
*Avoid over baking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.
*Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.
*Avoid over baking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.
Source: Sally's Baking Addiction
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