ULTIMATE NO-BAKE REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - (4.5/5)

Steps:

• For the crust 1.Remove the filling from your Oreos and discard. Use a food processor to crush the Oreos cookies into a fine crumb. 2.Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine until all crumbs are moistened. 3.Press into a 9" spring form pan using a spoon or measuring cup to compress crust. Set aside. For the filling 1.Using the paddle attachment of your Kitchen Aid 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. 2.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. 3.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. 4.Chop Reese's Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust. 5.Chill in the refrigerator for at least two hours (if time allows). Serve chilled. For the garnish 1.Chop Reese's Peanut Butter Cups into small pieces and spread over the top of the cheesecake. 2.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. 3.Heat hot fudge in the microwave in 30 second increments until melted. Caution, jar will be hot! Stir until smooth and drizzle over cheesecake.