In a blender or food processor, crumble the
Oreo® Chocolate Sandwich Cookies (26)
. In a bowl, mix the crumbs and the
Butter (1/3 cup)
to make the base. In a 9-inch spring-form pan, press the Oreo mixture down to form a crust. Chill in the fridge until solid.
Cream Cheese (2 cups)
warm and beat with a stand mixer. Add in the
Vanilla Extract (1 tsp)
Powdered Confectioners Sugar (1/3 cup)
, and the
Heavy Cream (2 fl oz)
then beat again.
Creamy Natural Peanut Butter (1 cup)
La Lechera® Sweetened Condensed Milk (1 1/3 cups)
into the cream cheese.
Pour the fluffy cream cheese mixture onto the now-hardened crust and smooth it until even. Cover the top of the pan with a plate and chill in the fridge overnight.
To make the ganache, heat the
Heavy Cream (4 fl oz)
. Add the
Semi-Sweet Chocolate Chips (2/3 cup)
to the cream and mix until combined. Pour the ganache over the chilled cheesecake. Use a spatula to spread it evenly. Cool if desired.