Reese’s Peanut Butter Cup Cheesecake

Make the Cheesecake:

• Beat the room-temperature cream cheese with a mixer until smooth, scraping down the sides at least once.

• Add the eggs one at a time, scraping down the sides of the bowl after each addition. 

• Add brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrape down the sides of the bowl a few times while beating. It will take a few minutes to get the peanut butter mixed in.

• Gently fold in the chopped peanut butter cups with a spatula.

• Cover the bottom of the springform pan with a double layer of aluminum foil that goes high up on the sides. Then pour the mixture onto the cooled crust inside the foil bottom-covered springform pan

Tips for your water bath:

• Use Hot Water. Don’t rely on the oven to bring the water temperature up. Instead, use a kettle or pot to heat the water before pouring it inside the pan for baking.

• Wrap the Springform Pan In Foil: To prevent water from spoiling the cheesecake, use a double layer of aluminum foil that goes high up on the edges of the springform pan.

• I found that using a large roasting pan worn handles works the best. Use one if you have one, but any pan that will hold the 9-inch springform will work.

Cool the Cheesecake:

• Turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the range. 

• Let the cheesecake sit for about an hour, then remove the cheesecake from the oven. 

• Cool completely, then refrigerate until completely cool on a wire rack, about 2 to 3 hours before topping.

Ganache w/ Peanut Butter Cup Topping:

• Pour the cream into a small saucepot. Heat until simmering, but not boiling. 

• Remove from the heat and pour in the own!