Ingredients

The following ingredients have 4 Servings
  • 8 ounces oreos
  • 4 tablespoons butter, melted
  • 4 ounces semi-sweet chocolate chips
  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 1 cup creamy peanut butter
  • 1 cup confectioners' sugar
  • 1 14 ounce can unsweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • 3-4 tablespoons Hershey's Chocolate Sauce
  • 8-10 regular size Reese's Peanut Butter Cups, chopped and slightly crumbled

Instruction

  • Place the Oreos in a food processor and pulse into fine crumbs. 
  • Combine melted butter and cookie crumbs into a small bowl, and stir with a fork to mix well. 
  • Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. 
  • Melt the chocolate in a double boiler. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. 
  • Place pan in the fridge while filling is prepared. 
  • Pour the heavy cream into a mixing bowl and beat until soft peaks form. Transfer to a small bowl and store in the fridge until ready to use. 
  • Clean mixing bowl, and place cream cheese and peanut butter in. Beat on medium speed until light and fluffy. 
  • Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, lemon juice, and vanilla extract. 
  • Increase speed to medium and beat until all the ingredients are well combined and filling is smooth. 
  • Stir in 1/3 of whipped cream into filling mixture. Then fold the rest of the whipped cream. 
  • Pour the filling into the prepared springform pan. Drizzle the chocolate syrup on top and refrigerate for 3 hours or overnight before serving. Immediately before serving, scatter chopped and crumbled Reese's Peanut Butter Cups on top.