Ingredients:

  • 22 regular Oreo cookies (not Double Stuf)
  • 5 Tablespoons (71g) unsalted butter, melted
  • 8 fun-sized Snickers bars, chopped (reserve some for topping)
  • 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ¾ cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • ⅓ cup creamy peanut butter (Jif, Skippy, or similar – not natural)
  • 1 4-ounce (115g) bar semi-sweet chocolate (Ghirardelli, Nestle, or Baker's), melted and slightly cooled
  • Salted caramel sauce, for drizzling
  • Chopped Snickers bars, for garnish
  • Peanuts, for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (177°C). Grease a 10-inch springform pan.
  2. Pulse Oreos into fine crumbs.
  3. Combine crumbs and melted butter.
  4. Press firmly into the bottom and up the sides of the pan.
  5. Wrap the bottom of the springform pan tightly in aluminum foil.
  6. Bake for 10 minutes.
  7. Sprinkle some chopped Snickers over the warm crust.
  8. Beat cream cheese and sugar until smooth and creamy.
  9. Add sour cream and vanilla extract, beat until combined.
  10. Add eggs one at a time, beating on low speed until just blended (do not overmix!).
  11. Divide the batter in half.
  12. Beat peanut butter into one half of the batter.
  13. Beat melted chocolate into the other half.
  14. Spoon both batters randomly into the crust.
  15. Use a knife to gently swirl the two batters together.
  16. Place the springform pan inside a larger roasting pan.
  17. Pour boiling water into the roasting pan, reaching about 1 inch up the sides of the springform pan.
  18. Bake for 55-70 minutes, or until the center is almost set (a 2-3 inch wobbly spot is okay).
  19. Turn off the oven, crack the door slightly, and let the cheesecake sit in the oven for 1 hour.
  20. Remove from oven and let cool completely at room temperature.
  21. Refrigerate for at least 6 hours, preferably overnight.
  22. Loosen the cheesecake from the rim of the pan, remove the rim. Top with salted caramel, chopped Snickers, and peanuts (if using). Cut into slices and serve chilled.