TO MAKE THE OREO COOKIE CRUST:
Press the mixture into your mini cheesecake pan (or other baking pan) in your desired thickness, press until flat, then bake for 5 minutes and remove. (**I placed 1/2 tablespoon of the crust into each mini cheesecake, and then patted it down with my spoon.**)
TO MAKE THE PEANUT BUTTER CHEESECAKE:
In an electric mixer, add the cream cheese and peanut butter and beat on medium-speed until smooth. Add the sugar and continue mixing until combined. Blend in the eggs one at a time, then the cream and vanilla, using a spatula to scrape down the bowl between additions, and beat until just combined.
Then bake for 12-15 minutes, or until the cheesecakes are just set and no longer move when you jiggle the pan. Turn the oven off and crack open the door and let the cheesecakes cool off for 15 minutes.
TO MAKE THE CHOCOLATE GANACHE:
In a heatproof bowl, add the chocolate chips and cream. Heat over a bowl of simmering water, stirring until combined and the chocolate is melted. Or heat in the microwave in 10-second intervals, stirring between intervals, until the chocolate is melted.
If you make this in an 8-inch springform pan, you may want to double the crust recipe. Up to you!
OREO COOKIE CRUST INGREDIENTS:
PEANUT BUTTER CHEESECAKE INGREDIENTS:
CHOCOLATE GANACHE INGREDIENTS: