For the eggless cookie dough:
- 1/4 cup salted butter, softened
- 1/2 cup light brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 1/3 cup creamy peanut butter
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 2 tablespoons milk (I used 1%)
- 1/2 cup semi sweet chocolate chips
- 1/2 cup m&m’s
For the crust:
- 2 1/2 cups Oreo cookie crumbs (from 24 cookies, finely crushed or processed in a food processor)
- 5 tablespoons salted butter, melted
For the cheesecake filling:
- 24 ounces (3 bricks) cream cheese, softened
- 1 cup light brown sugar, loosely packed
- 1/2 cup creamy peanut butter
- 3 tablespoons all-purpose flour
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1/4 cup chocolate sauce
For the chocolate whipped cream:
- 1/2 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- In a large mixer bowl, cream the butter and sugar for the eggless cookie dough until light and fluffy, about 2 to 3 minutes. Mix in the vanilla extract and peanut butter. Add the flour, oats, and milk, and mix until combined. Stir in the chocolate chips and m&m’s. The dough will be thick and crumbly. Set the dough aside.
- Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- To make the crust, combine the Oreo cookie crumbs and butter in a small bowl. Press the mixture into the bottom of the springform pan. Bake the crust for 10 minutes, then set it aside to cool. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside.
- Reduce the oven temperature to 300 degrees F.
- In a large mixer bowl, beat the cream cheese, brown sugar, peanut butter, and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add the sour cream and vanilla extract, and mix on low speed until combined. Add the eggs, one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour about one-third of the filling into the crust of the cheesecake. Crumble about three-quarters of the cookie dough over the cheesecake batter, making an even layer. Spread the chocolate sauce over the cookie dough. Spread the remaining cheesecake filling over the chocolate sauce.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the side of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
- Crack the oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
- Remove the cheesecake from the oven and let it sit on the counter for 15 minutes. Remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until it is completely cool and firm, 6 to 7 hours.
- When the cheesecake is firm, remove it from the springform pan and set it on a serving plate. Crumble the reserved cookie dough onto the cheesecake, leaving a 1-inch margin around the edge.
- To make the chocolate whipped cream, place the heavy whipping cream, powdered sugar, and cocoa powder in a mixing bowl, and using a mixer fitted with a whisk attachment, whip on high speed until stiff peaks form. Transfer the mixture to a pastry bag fitted with a 4B tip, and pipe swirls around the top outside edge of the cheesecake.
Source : allrecipes.com