Preheat your oven to 325°F
Process cookies in a food processor until a fine crumb. Empty into a bowl and add melted butter. Stir until mixed, mixture will be like wet sand. If use your fingers to pick some up it should stick to itself when pressed together.
230 g Nutter Butter or PB cookies | 56 g Unsalted butter
Press into the bottom of your springform or cake pan into an even layer.
Optional - I took an additional 5 cookies, separated them and scraped out the center. I scored them in the middle breaking each cookie into 4 pieces. I lined the edge of the crust for a decorative cookie crust.
70 g Nutter Butter or PB cookies
Bake for about 10 minutes to set crust. When crust begins to smell fragrant it is ready, remove from oven and set out to cool. Leave the oven on.
While crust is baking, prepare your filling. Place cream cheese in bowl of mixer with paddle attached and beat on low-medium for about 2 minutes.
678 g Cream Cheese
Add in sugars, and mix on low-medium for another 2-3 minutes. Make sure to stop and scrape down the sides and bottom of the bowl to make sure all the cream cheese and sugar have been combined.
50 g Dark brown sugar | 150 g Granulated Sugar
Add in each egg, one at a time, mixing on medium until fully incorporated into batter before adding the next.
3 Large Eggs
Add in vanilla and cream and beat on low until mixed in, your batter should be smooth and creamy.
1 tsp Vanilla | 60 g Heavy cream
Optional - Chop your chocolate and peanut butter chips roughly.
Pour in chocolate chips and mix in with a spatula by hand.
200 g Milk & peanut butter chips
Pour into cooled crust, smoothing into an even layer. Tap gently on the counter to get rid of any air bubbles.
If using a water bath, prepare the water bath:Place your cheesecake in either a larger cake pan or inside a roasting bag, leaving the cheesecake top open. Place inside a roasting pan and fill with about ¾-1 inch of water. Carefully place into the oven on the center rack. Bake for about 45-55 minutes. Center of cheesecake will still jiggle but outer edge will be set. Turn off the oven and crack the oven door. Leave cheesecake to rest for about an hour inside the cooling oven before removing.
Let cheesecake come to room temperature before moving to refrigerator to chill. I usually let mine rest on the counter for about an hour, then moving to the refrigerator uncovered, Cheesecake should chill for at least 6 hours, preferably overnight.
After cheesecake has chilled, slice and enjoy!
