Ingredients: |
Ingredients: Cookie Dough and Crust:
1/3 c. butter, softened
2/3 c. sugar
2/3 c. brown sugar
1 c. creamy peanut butter
2 large eggs
1/2 tsp corn syrup
1/2 tsp vanilla
1 1/3 tsp baking soda
3 c. quick cook oats
2/3 c. mini chocolate chips
2/3 c. mini m&m
Cheesecake:
40 oz (5 pkg) cream cheese, softened
1 c. sugar
3 tbs flour
1 tbs vanilla
1 c. sour cream
4 large eggs
1/2 c. mini chocolate chips
1/2 c. mini m&m
Ganache:
1/2 c. heavy cream
1 1/2 c. chocolate chips
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Directions: |
Directions:Preheat to 350.
In a large bowl, cream butter, sugars, and peanut butter until smooth. Beat in eggs. Stir in corn syrup and vanilla. Mix in baking soda and oats. Stir in M&Ms and chocolate chips. (Reserve 2 c. of dough and set aside to make crust.) Place 12 scoops of dough on a cookie sheet. Bake for 10 minutes.
Spray springform pan with spray and press reserved cookie dough into the pan and up the sides for the crust. Set aside.
Filling: Beat cream cheese until smooth and creamy. Add sugar, flour, vanilla, and sour cream. Beat for one minute. Add eggs, one at a time, beating until just blended. Fold in m&m and chocolate chips. Pour into crust.
Bake in a water bath at 325 for 1.5 hours. Do NOT open the oven door often. It will change the temp of the oven. The center can be "jiggly", but needs to look set. Remove the cheesecake from the oven and run a knife along the edge of the cheesecake. Allow the cheesecake to cool to room temperature. Cover with plastic wrap, and place in the refrigerator.
After a minimum of four hours (preferable overnight), prepare the ganache by microwaving the cream and chips for about 30 seconds and stirring until smooth. Remove the spring form from the cheesecake. Spoon the ganache on the top and sides of the cake, letting it drip. Roughly chop the cookies and sprinkle on the top. Cover and refrigerate until serving. |
Personal
Notes: |
Personal
Notes: ***This is best made in 2 days.
***Water Bath--use a 10x10 square pan (or larger) and roasting pan. Place the spring form in the 10x10 square inside of the roasting pan. Place the roasting pan in the oven. Add water to the roasting pan going at least 1/2 way up the 10x10 but not reaching the top. By pouring the water into the roasting pan while it's in the oven, it prevents spilling while moving, and it isn't as heavy.
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