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Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 8 ounces Oreo cookies
- 5 ounces butter, melted
- 1 lb cream cheese
- 1 tablespoon crunchy peanut butter
- 6 Oreo cookies, roughly chopped
- 1 cup heavy cream
- 4 ounces peanut brittle, broken
Method
- Line the base of a 10in springform release cake tin with plastic wrap.
- Crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin.
- Mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set.
- Beat the cream cheese until soft and stir in the peanut butter.
- Carefully fold in the cookies so the pieces don't break up too much.
- Spoon the mixture over the base and smooth the top with a palette knife.
- Chill for 30 minutes then turn out onto a serving plate.
- Whip the heavy cream and place small spoonfuls around the edge of the cheesecake.
- Top the cream with bits of peanut brittle.
