This cheesecake is so mouthwatering, with chocolate fulfillment and peanut butter makes for a combination of deliciousness…..Give it a try and let me know what you think.
The only bad part of making this is that it is supposed to sit for 4 hours in the freezer before serving it. Thank goodness there are bowls and spoons to lick! It seems complicated the first couple of times making it, but hopefully my directions and pictures will help you make sense of it.
- 1 cup oreo crumbs
- 3 Tbsp margarine
- 1 package cream cheese
- 1/2 cup sugar
- 1/2 cup peanut butter
- 2 tsp vanilla
- 1 1/2 cups cool whip
- 2 squares semi-sweet baker’s chocolate (2 oz)
- Line a loaf pan with parchment paper.
- Melt margarine in a bowl in the microwave. Add the oreo crumbs and mix together with a spoon.
- Spread the crumb mixture along the bottom of the loaf pan (I actually lay the parchment paper on the counter and put the mixture on as the shape of the bottom pan — just guessing, of course. This keeps it from going all over the sides of the parchment paper, I find anyways).
- Place loaf pan with oreo mixture into the freezer.
- Mix the cream cheese in a medium/large bowl. Add sugar and peanut butter and blend together until smooth. Add vanilla and blend again.
- Gently stir in the cool whip (or whatever whipping cream you desire).
- In a separate bowl (small/medium sized), melt baker’s chocolate in microwave.
- Here is where it can get complicated. My apologies, but trust me, well worth it. Take a breath, and read the rest of the directions over a couple of times. Yes, I actually made this a step!
- Spoon half of the cream cheese mixture into the melted baker’s chocolate. Mix well.
- Take oreo crust out from freezer and out of loaf pan onto counter top (still on parchment paper).
- Spoon half of the remaining cream cheese mixture (so that would be 1/4 of the total mixture, as 1/2 was put into the chocolate, leaving 1/4 left) onto the oreo crust, spreading fairly evenly.
- Spoon all of the chocolate cream cheese mixture on top of the cake you have so far, again, trying to spread it evenly (it starts to get heavy at this point and will try to fall over the edge…this is okay).
- Spoon the remaining 1/4 of the cream cheese mixture on top, spreading evenly.
- Pick up the parchment paper with the cake on it and place it back into the loaf pan, placing it back into the freezer.
- This must set for at least 4 hours in the freezer before serving. After this time, you can take the cake out of the loaf pan and place whatever might be left after sampling into a Ziploc baggie or a container, and back into the freezer it goes. I find if I let it sit for a few minutes before I cut it, it is a lot easier.