Instructions

• Place the 30 chocolate sandwich cookies (leave the cream inside) in a food processor and pulse until they form a fine crumb. If you don't have a food processor, put the cookies in a sealed plastic bag and crush with a rolling pin until fine.
• Pour the 5 tablespoons (70 g) melted unsalted butter over the cookie crumbs. Stir with a fork until all crumbs are evenly moistened.
• Transfer the crumb mixture to a 9-inch springform pan. Press the crumbs firmly into the bottom and about halfway up the sides to form an even crust. Refrigerate the crust while you make the filling (about 15–30 minutes).
• In a large bowl, beat the room-temperature cream cheese (amount as listed in the ingredients) and 1 cup (268 g) creamy peanut butter with a hand mixer or stand mixer until smooth and fully combined.
• Add 3/4 cup (85 g) powdered sugar to the cream cheese–peanut butter mixture and continue mixing until the mixture is creamy and smooth.
• Add 1 teaspoon vanilla extract and mix briefly to combine.
• With the mixer running on low, slowly add 1 1/4 cups (296 ml) heavy whipping cream. Increase the speed and continue beating until the mixture holds stiff peaks and is thick enough to stand when the mixer is lifted.
• Spoon or spread the cheesecake filling into the prepared cookie crust, smoothing the top with a spatula.
• Chill the assembled cheesecake in the refrigerator for at least 1 hour to set (longer is fine if you prefer a firmer texture).
• Before serving, unlock and remove the springform ring. Garnish the cheesecake with hot fudge and melted peanut butter and/or whipped cream as desired. Slice and serve.