A rich and creamy cheesecake with a chocolatey crust and a peanut butter twist.
Preheat your oven to 325°F (160°C).
Preheating ensures even baking from the start.
Combine the crushed chocolate cookies and melted butter in a bowl until well mixed.
Use a food processor to crush the cookies for a finer texture.
Press the mixture firmly into the bottom of a springform pan to form the crust.
Use the bottom of a glass to press the crust evenly.
In a large mixing bowl, beat the cream cheese until smooth.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell pieces.
Mix in the sugar, peanut butter, sour cream, and vanilla extract until smooth.
Scrape down the sides of the bowl to ensure even mixing.
Fold in the chopped peanut butter cups gently with a rubber spatula.
Folding prevents breaking the candy pieces.
Pour the filling over the prepared crust in the springform pan.
Tap the pan gently to remove air bubbles.
Place the springform pan in a larger baking pan and add hot water to the larger pan to create a water bath.
The water bath helps prevent cracks in the cheesecake.
Bake in the preheated oven for 1 hour or until the center is set.
Check doneness by gently shaking the pan; the center should jiggle slightly.
Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour.
Run a knife around the edge to loosen the cheesecake from the pan.
Refrigerate the cheesecake for at least 4 hours before serving.
Chilling allows the flavors to meld and the texture to set.
