Cheesecake Recipe

ADAM'S PEANUT BUTTER CUP FUDGE RIPPLE CHEESECAKE

Crust Ingredient:

• 4 1/2 cups oreo cookies, crushed
• 1/2 cup butter, melted

 Filling Ingredient

• 24oz. Cream cheese, room temperature
• 8 Reese's peanut butter cups, chopped
• 4 Butterfingers bar, chopped
• 3 Eggs
• 1 cup Sour cream
• 1 cup Sugar
• 1 table spoon Vanilla extract
• 1/2 cup Caramel sauce

Topping Ingredient

• 1/2 cup fudge sauce

Frosting Ingredient

• 8oz. Cream cheese
• 1/2cup smooth peanut butter
• 3 to 31/2cup powdered sugar
• 2 table spoon heavy cream

Direction

1. Preheat oven to 350 
2. Mix crushed oreos and butter together, and press into bottom and sides 9-inch springform cake pan.
3. Bake for 5-7 minutes
4. Beat cream cheese, sour cream, sugar, eggs and vanilla extract in a large bowl until smooth.
5. Pour half of the above mixture over the completely cooled crust.
6. Top with half of the chopped reese's, chopped butterfinger bars, and all the caramel sauce.
7. Pour the rest of the filling (from step 4) on top.
8.  Use the knife to swirl, being careful not to scrape the crust
9. Top with the remaining candy, pressing gently.
10. Bake for 35-55 min
11. Let cool fully (fridge overnight)
12. Top the cheesecake with fudge sauce.

OREO DREAM EXTREME CHEESECAKE

Crust Ingredient:

• 1 1/2 cups oreo cookie crumbs (about 23 vanilla cookie finely chopped)
• 2 tablespoon melted butter

 Filling Ingredient

• 24oz. Cream cheese, room temperature
• 8 Reese's peanut butter cups, chopped
• 4 Butterfingers bar, chopped
• 3 Eggs
• 1 cup Sour cream
• 1 cup Sugar
• 1 table spoon Vanilla extract
• 1/2 cup Caramel sauce

Topping Ingredient

• 1/2 cup fudge sauce

Frosting Ingredient

• 8oz. Cream cheese
• 1/2cup smooth peanut butter
• 3 to 31/2cup powdered sugar
• 2 table spoon heavy cream

Direction

1. Preheat oven to 350 
2. Mix crushed oreos and butter together, and press into bottom and sides 9-inch springform cake pan.
3. Bake for 5-7 minutes
4. Beat cream cheese, sour cream, sugar, eggs and vanilla extract in a large bowl until smooth.
5. Pour half of the above mixture over the completely cooled crust.
6. Top with half of the chopped reese's, chopped butterfinger bars, and all the caramel sauce.
7. Pour the rest of the filling (from step 4) on top.
8.  Use the knife to swirl, being careful not to scrape the crust
9. Top with the remaining candy, pressing gently.
10. Bake for 35-55 min
11. Let cool fully (fridge overnight)
12. Top the cheesecake with fudge sauce.