Reese's No-Bake Peanut Butter Cheesecake

Step 1: Mix melted butter with Oreo crumbs until all crumbs are moistened.

Step 2: Press into a 9” spring form pan using a spoon or measuring cup to compress crust. Set aside.

Step 3: For the filling:

Step 4: Using the paddle attachment of your stand mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add peanut butter spread and continue to beat until well mixed.

Step 5: Add the vanilla extract and heavy whipping cream and sugar, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.

Step 6: Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.

Step 7: Chop Reese’s Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust.

Step 8: Chill in the refrigerator for at least two hours (if time allows). Serve chilled.

Step 9: For the garnish

Step 10: Chop Reese’s Peanut Butter Cups into small pieces and spread over the top of the cheesecake.

Step 11: Melt peanut butter in a microwave safe bowl for 45-60 seconds. Stir until smooth. If not completely melted, return to the microwave in 15 second increments until melted. Drizzle over top of cheesecake with a spoon.

Step 12: Heat hot fudge in the microwave in 30 second increments until melted. Caution, jar will be hot! Stir until smooth and drizzle over cheesecake.