No-Bake Reese’s Peanut Butter Cup Cheesecake

FOR THE CRUST

Step 1: Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine 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.

FOR THE FILLING

Step 3: Using an electric 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 4: Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.

Step 5: Once all ingredients are mixed together, add Cool Whip and beat on low speed, scraping the bottom of the bowl with a spatula and mix together.

Step 6: Chop Reese’s Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust.

Step 7: Chill in the refrigerator for at least two hours (if time allows). Serve chilled.

FOR THE GARNISH

Step 8: Sprinkle the chopped Peanut Butter Cups over the top of the cheesecake.

Step 9: 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. Drizzle the ice cream topping over cheesecake. Refrigerate 4 hours or more.