Instructions:
Prepare the Crust:
In a medium bowl, blend graham cracker crumbs, melted butter, and granulated sugar until thoroughly mixed.
Firmly press the mixture into the base of a 9-inch springform pan.
Refrigerate the crust to set while you make the filling.
Prepare the Filling:
In a large mixing bowl, whip the heavy cream until stiff peaks form. Set this aside.
In another bowl, cream together the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
Fold the whipped cream into the peanut butter mixture until homogeneous.
Stir in the mini chocolate chips and Reese’s Pieces.
Evenly spread the filling over the prepared crust.
Add the Topping:
Whip the heavy cream with powdered sugar to stiff peaks in a medium bowl.
Either spread or pipe this whipped cream atop the cheesecake.
Garnish with mini chocolate chips, Reese’s Pieces, and assorted mini candies.
Finish with a drizzle of chocolate syrup.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets properly.
Before serving, remove the sides of the springform pan.
Slice and serve chilled.
Prep Time: 30 mins | Total Time: 4 hrs 30 mins | Servings: 12
