Ingredients

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CRUST

2 c. finely crushed Oreos (from about 22 cookies) 

6 tbsp. unsalted butter, melted

CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1 c. creamy peanut butter

1 c. (115 g.) confectioners' sugar

1 tsp. pure vanilla extract

TOPPING

3/4 c. semisweet chocolate chips

Directions

CRUST

Step 1

Line a 9"x9" pan with parchment, leaving a 2" overhang on 2 opposite sides.

Step 2

In a medium bowl, mix Oreos and butter until combined. Pour into prepared pan and spread in an even layer, pressing with a measuring cup or spoon. Refrigerate until ready to use.

CHEESECAKE

Step 1

In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and peanut butter until smooth. Add confectioners' sugar and vanilla and beat until combined.

Step 2

Spoon over crust and spread in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight.

TOPPING

Step 1

In a small heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth.

Step 2

Pour chocolate over cheesecake and spread in an even layer, working quickly so chocolate doesn’t harden. Refrigerate until chocolate is hardened, about 30 minutes.

Step 3

Using parchment overhang, remove cheesecake from pan and cut into squares.