Begin by PREPARING THE PAN - use a 9 inch springform pan that should be lined with parchment paper and sprayed with non stick spray. Set it aside.

To make OREO COOKIES CRUST - put Oreo in food processor and pulse until you get fine crumbs. Then, mix the Oreo crumbs with melted butter and press the mixture into the bottom and sides of a spring form so that a solid layer is formed. (You can use a solid object like a measuring dish, to help.)

Put it in the fridge to cool until you finish cheesecake filling.   

To prepare CHEESECAKE FILLING – Begin by mixing cream cheese and granulated sugar until it’s smooth, then add peanut butter and vanilla extract and mix some more until it’s combined. Use a large bowl.

In a separate dish, beat heavy cream with powdered sugar until stiff peaks form, then transfer to a bowl with cream cheese and peanut butter mixture and  mix some more until it’s well combined.

Finally, add chopped Reese’s and stir gently. Spread cheesecake filling over Oreo crust evenly, wrap it with plastic foliage and put in the fridge to cool for at least 6h, possibly overnight.

To prepare CHOCOLATE GANACHE - begin by heating heavy whipping cream that should be removed from heat before boiling. Use it to spread it over chopped chocolate or chocolate chips, cover and leave for 2-3 min and then whisk until it becomes smooth.

Pour ganache over the cheesecake and spread evenly to the edges.

Top with chopped Reese’s.