Peanut Butter Mousse Cheesecake

As I was editing this post my mouth starting water, and then my stomach started to ache about 5 minutes later remembering how full one slice of this amazing cheesecake makes you!  This is definitely a special occasion cheesecake, and one that you need to have a few people to share it with, otherwise it's pretty tough to eat it all with just two people, like in our case!  Other than that - welcome to the best cheesecake recipe post ever.

Crush peanut butter Oreo's in a blender or food processor with 1/4 cup melted better.  You'll need around two cups once they're crushed. 

Wrap a 9 inch spring form pan with foil or parchment paper.  Then press the Oreo crust into the bottom of the pan.  Bake at 350 degrees F for around 8 minutes then let cool completely. 

Combine the sugar and cream cheese in a large bowl.  Add eggs one at a time, make sure you scrape the bowl after each addition.

Add heavy cream and vanilla and mix until creamy and smooth.

Pour batter into pan on top of Oreo crust.  Place the spring form pan into a larger pan that's been filled halfway with boiling water.  

At 350 degrees F bake for 45-55 minutes with the oven door open until the edges appear to be set.  The center will still have some jiggle and you might question if it's done, it is!  Close the door, turn the heat off, and rest in the cooling oven for an hour.

To assemble the mouse combine the cream cheese, peanut butter and milk until smooth.

Slowly add the powdered sugar. 

Then fold in the cool whip until well combined.

After the hour in the cooling over I added some chocolate chips on top of the cheesecake before topping off with the mousse.

I made a glaze to put on top as well, made of powdered sugar, peanut butter and water until it's the consistency you like.

Top the cheesecake with the peanut butter mousse.

Top with the drizzle in whatever design you like!

I also added some Reese's - because there obviously wasn't enough going on ;)  I cut up a few to put in the center then put some around the outside of the cheesecake.

It's a little messy, but it's amazing!  It's a very soft and light cheesecake because of how it's baked but it's delicious.  The different layers and flavors make these one of the best desserts I've made.  One your next special occasion, I hope you make this and enjoy it as much as I did.

One more picture... just to give you the full effect! 

Peanut Butter mousse Cheesecake

Serves 10+

Adapted from In Katrina's Kitchen

Crust:

2 cups crushed peanut butter Oreo's

1/2 cup butter, melted

Cheesecake:

4-8oz sticks of cream cheese, room temperature

1 1/4 cup sugar

4 eggs

3/4 cup heavy cream

1 tablespoon vanilla extract

Mousse

8oz cream cheese, room temperature

2/3 cup peanut butter

1 tablespoon milk

2 tubs Cool Whip

Drizzle

1 cup powdered sugar

1/2 cup peanut butter

water

Reese's Cups *optional

Crush peanut butter Oreo's in a blender or food processor with 1/4 cup melted better.  

Wrap a 9 inch spring form pan with foil or parchment paper.  

Then press the Oreo crust into the bottom of the pan.  

Bake at 350 degrees F for around 8 minutes then let cool completely. 

Combine the sugar and cream cheese in a large bowl.  

Add eggs one at a time, make sure you scrape the bowl after each addition.

Add heavy cream and vanilla and mix until creamy and smooth.

Pour batter into pan on top of Oreo crust.  

Place the spring form pan into a larger pan that's been filled halfway with boiling water.  

At 350 degrees F bake for 45-55 minutes with the oven door open until the edges appear to be set.   

Close the door, turn the heat off, and rest in the cooling oven for an hour.

To assemble the mouse combine the cream cheese, peanut butter and milk until smooth.

Then fold in the cool whip until well combined.

Top the cheesecake with the peanut butter mousse.

Mix together  powdered sugar, peanut butter and water until the glaze is the consistency you like.

Drizzle the glaze over the mousse in whatever design you like.

*Optional: Top with Reese's peanut butter cups.