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Scrape the sides and bottom of the bowl several times to ensure that the cream cheese is beaten evenly. Add peanut butter, sour cream, and vanilla and continue beating until smooth, thick, and creamy, about 2 more minutes. Continue scraping the sides and bottom of the bowl with a spatula as needed.
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Peanut Butter Cheesecake Filling. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, 1-2 minutes. 24 ounces cream cheese. Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Beat until the filling is smooth, about 1 minute.
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Beat in the powdered sugar. Add in peanut butter, sour cream and vanilla extract and continue beating until smooth. Fold the whipped cream into the mixture. Pour the cheesecake filling into the OREO crust and spread evenly Cover and refrigerate for at least 4 hours or until cheesecake is firm.
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Bottom Crust: Grease an 8x8" inch square dish (or similar size) and set aside. Process 10 ounces of Oreo cookies in a food processor until an even crumb is reached and transfer to a medium bowl. Mix evenly with 5 tablespoons of melted butter. Spread evenly mixture into the greased pan and press firmly into the bottom.
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Cheesecake Filling. In a large bowl, beat the cream cheese and powdered sugar until no lumps remain. Beat in the peanut butter, followed by the sour cream. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary. In a separate large bowl, beat the whipping cream until stiff peaks form.
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How to Make No Bake Oreo Peanut Butter Cup Cheesecake: In a large mixing bowl cream together the cream cheese, peanut butter and brown sugar with an electric mixer until smooth. Place the Oreo cookies into a Ziploc bag. Place the peanut butter cups into a separate Ziploc bag. Use a heavy bottomed pot or a rolling pin to break the Oreos and.
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Blend the cream cheese with a standing or hand mixer until smooth, about two minutes. Slowly add the powdered sugar until fully incorporated, about 30 seconds. Add the peanut butter and vanilla. Mix well. Fold the whipped cream into the cheesecake mixture until combined, about 30 more seconds.
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Place in the fridge to set up overnight. Heat the 2 tablespoons of peanut butter in the microwave for 30 seconds. Place in a sandwich bag and press out all the air in the bag. Cut a small hole in the corner. Drizzle the peanut butter over the top of the cheesecake. Place the whipped cream in a piping bag with a 1M tip.
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Once well mixed, fold in the peanut butter cup Oreo cookie pieces. Pour into prepared crust. Set in fridge for 1 hour. To make the topping: In a microwave safe bowl heat 1/2 cup heavy cream for 30-45 seconds until hot but not boiling. Add chocolate, and mix until smooth. Pour over the top of the cheesecake.
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In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine. Add Peanut butter and mix on medium speed until well incorporated. Spread Peanut butter cheesecake filling into the bottom of the Oreo crust.
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Add melted butter and mix. Place in a 9 inch spring form pan. In a large dish beat heavy whipping cream, at low speed for about a minute, and then continue beating at high speed until stiff peaks form. In a separate dish beat cream cheese, powdered sugar and vanilla, at low speed, until creamy. Add peanut butter and beat until smooth.
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Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done. Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth. Add the vanilla and then slowly add the whipping cream while mixing.
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In the bowl of an electric mixer, combine the cream cheese and peanut butter until smooth and fluffy. Add in the powdered sugar, mixing until smooth and scraping down the sides of the bowl. Add in the vanilla extract and mix until combined. Slowly add in the heavy cream and mix until you get stiff peaks.
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Line a 9" greased spring form pan with crushed Oreos and butter mixture. Press the mixture into the bottom and along the sides of the pan. The crumbs should be tightly packed to set a thick crust. In a large bowl, add room temperature cream cheese and whip until fluffy with a hand mixer.
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Pour the cream over the chocolate chips and peanut butter, cover, and let sit for 5 minutes (I place a sheet pan or pot lid on top of the bowl). After 5 minutes, whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, for at least 1-2 hours or until ready to serve.
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Finish decorating with chopped peanut butter cups as desired. Melt peanut butter in a microwave-safe bowl for 30-60 seconds. Stir until smooth. Drizzle over top of cheesecake with a spoon. Heat hot fudge in the microwave in 30-second increments until melted. Stir until smooth and drizzle over cheesecake.
