Ingredients

28 Oreos

8 tbsp unsalted butter, melted

¼ tsp kosher salt

32 oz cream cheese, room temperature

1 cup brown sugar

½ tsp kosher salt

2 tsp vanilla extract

4 eggs, room temperature

2 egg yolks, room temperature

1¼ cups peanut butter (Skippy Natural Creamy recommended)

⅔ cup sour cream, room temperature

1¼ cups heavy cream

1 cup heavy cream (for ganache)

1 cup semi-sweet chocolate, good quality

½ cup puppy chow (store-bought or homemade)

½ cup pretzels

⅓ cup Cheez-Its

½ tsp flaky sea salt

Instructions

Step 1: Preheat the oven to 350°F and lightly spray a springform pan with non-stick cooking spray.

Step 2: Blend the Oreos, melted butter, and ¼ tsp kosher salt in a food processor until fine crumbs form.

Step 3: Press the crumb mixture into the bottom and slightly up the sides of the springform pan using a measuring cup to press firmly. If the crust sticks, wipe the cup and spray lightly with cooking spray.

Step 4: Bake the crust for 10-12 minutes, then cool on a rack. Reduce the oven temperature to 325°F.

Step 5: In a stand mixer with the paddle attachment, beat the cream cheese on low speed for 1 minute until smooth.

Step 6: Add brown sugar and ½ tsp kosher salt, mixing on low until fully blended and smooth.

Step 7: Stir in the vanilla extract.

Step 8: With the mixer on low, add eggs and yolks one at a time, fully mixing after each addition. Scrape down the bowl sides as needed.

Step 9: Mix in peanut butter and sour cream on low until smooth, then add the 1¼ cups heavy cream and mix until incorporated.

Step 10: Wrap the bottom and sides of the springform pan with multiple layers of heavy-duty aluminum foil to prevent leakage.

Step 11: Pour the cheesecake batter into the cooled Oreo crust. Drop the pan gently from about ½ inch above the counter several times to release air bubbles.

Step 12: Place the foil-wrapped pan into a roaster pan, then add warm water until it reaches halfway up the side of the springform pan.

Step 13: Bake at 325°F for 1 hour and 15 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 45 minutes.

Step 14: Remove the cheesecake from the oven and cool on the counter for 2-3 hours, then refrigerate for 4-5 hours or overnight.

Step 15: To make the ganache, heat 1 cup heavy cream over low to medium heat until it simmers lightly (do not boil).

Step 16: Chop the semi-sweet chocolate and place in a heatproof bowl.

Step 17: Pour the hot cream over the chocolate, cover the bowl tightly with plastic wrap, and let sit for 3-4 minutes.

Step 18: Remove plastic wrap and slowly stir the ganache until smooth.

Step 19: Let the ganache set for a few minutes, then spread evenly over the chilled cheesecake.

Step 20: Sprinkle puppy chow, pretzels, and Cheez-Its on top of the ganache. Let it set at room temperature or in the fridge.

Step 21: Once set, sprinkle flaky sea salt over the cheesecake just before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.

Substitute the peanut butter with almond or cashew butter for a different nutty flavor.

To avoid cracks, ensure eggs are at room temperature and don’t overmix the batter.

For a healthier crust option, swap Oreos for gluten-free chocolate cookies or graham crackers.

Add a touch of espresso powder to the chocolate ganache for deeper flavor.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two ahead. Simply wrap it well and keep it refrigerated until ready to serve. The flavors often improve after resting.

Do I need a water bath for the cheesecake?

Yes, placing the cheesecake pan in a water bath helps ensure even baking and prevents cracks by maintaining gentle and consistent heat around the batter.