– 22 Nutter Butters regular sized cookies, fine crumb – ½ cup Unsalted butter melted – 24 oz Cream cheese room temperature – ¾ cup White granulated sugar – 1 cup Peanut butter creamy – ½ cup Sour cream room temperature – ¼ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 3 Large eggs room temperature – 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream – Nutter Butter pieces for decoration
Preheat oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray. Circle parchment paper at the bottom. Spray again.Blend cookies in a food processor. Pulse to crumbs. Melt butter and mix crumbs.
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Fork-mix. Put crumbs in pan. Press the crust ½ way up the sides with your hand. Compact crust with measuring cup back.Bake 10 minutes.
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Beat cream cheese on high for 1 minute with a mixer. Scrape the bowl and add in the sugar and beat on high for 30 seconds. Add peanut butter and beat for 30 seconds on high. Scrape bowl. Mix until peanut butter is incorporated.
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Add vanilla, sour cream, and heavy cream. Medium-mix until blended. Add eggs one at a time. Low-mix until barely blended. Scrub the bowl after adding the final egg.Pour cheesecake batter in pan. Set up water bath.
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Two water bath methods. Both need boiling/steaming water and a big roasting pan.Bake 70-80 minutes. Bake until the edges firm and the center jiggles.Turn off the oven and prop open the door.
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The cheesecake should cool slightly for 30 minutes to avoid cracks. Transfer to cooling rack. Let cool fully. Cover and refrigerate 6 hours or overnight.
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Place chocolate chips in a small bowl. Heat heavy cream in a pot on medium-low. Heat to steam. Add hot cream to chocolate pieces. One minute, 30 seconds.Mix chocolate. Heat remaining chocolate chips in the microwave for 10 seconds.
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Cheesecake pan and parchment circle removal. Pour chocolate ganache over cheesecake. Set chocolate over the edge with an offset spatula to drip. Topped with Nutter Butter. Keep calm.
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