Peanut Butter Cheesecake

Before You Start

Bring the cream cheese, peanut butter, sour cream, heavy cream, and eggs to room temperature. Cold ingredients make a lumpy batter and tempt you to overmix, which adds air and invites cracks.

If you want the easiest release later, set a parchment round in the bottom of the springform before you build the crust. It is optional, but it makes serving less of a trust fall.

1) Prep the pan and oven

1. Preheat the oven to 325°F.
2. Wrap the outside of a 9-inch springform pan in 2 layers of heavy-duty foil, going up the sides. This helps keep water out during the water bath.
3. Optional extra protection: set the foil-wrapped pan inside an oven bag (tie it above the rim) or use a silicone springform wrap.
4. Bring a kettle of water to a boil, then let it sit 1 to 2 minutes. You want very hot water for the water bath.

2) Make the Oreo crust

1. Pulse Oreos into fine crumbs (or crush in a zip-top bag).
2. Mix crumbs with melted butter, optional sugar, and optional salt until the texture looks like wet sand.
3. Press firmly into the bottom and slightly up the sides of the springform pan.
4. Bake for 10 minutes. Cool while you make the filling.

3) Make the filling

1. In a large bowl (or stand mixer on low), beat the cream cheese until smooth, about 1 minute. Scrape the bowl.
2. Add peanut butter and mix on low until fully blended. Scrape the bowl again.
3. Add sugar, sour cream, heavy cream, vanilla, and salt. Mix on low until smooth. If using flour, add it here.
4. Add eggs one at a time, mixing on low just until each disappears. Do not whip.
5. Tap the bowl on the counter a couple times to pop big air bubbles.

4) Bake with a water bath

1. Pour the filling into the cooled crust and smooth the top.
2. Place the springform pan inside a large roasting pan. Set it on the oven rack.
3. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform.
4. Bake 65 to 75 minutes, until the edges are set and the center still jiggles like Jell-O (not like soup), about a 2 to 3-inch wobbly circle in the middle. Optional: the center should read roughly 145°F to 155°F. Lower end is creamier, higher end is firmer.

5) Cool, then chill

1. Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 to 60 minutes.
2. Remove from the water bath, take off the foil, and cool on a rack until room temperature.
3. Run a thin knife around the edge to loosen it from the pan, which helps prevent edge cracks as it chills.
4. Cover and refrigerate at least 8 hours, preferably overnight.

6) Add ganache and serve

1. Warm the heavy cream until it is steaming but not boiling. Pour over the chopped chocolate. Add a pinch of salt.
2. Let sit 2 minutes, then whisk until glossy and smooth.
3. If the ganache feels very hot, let it cool 5 to 10 minutes so it thickens slightly. Then pour it over the chilled cheesecake and gently spread to the edges. Top with chopped peanuts if you like.
4. Chill 20 to 30 minutes to set the ganache. Slice with a hot knife.