01 -
Preheat oven to 175°C. Combine chocolate cookie crumbs and melted butter in a bowl, mixing thoroughly until the texture resembles damp sand.
02 -
Press the cookie mixture evenly into the base of a 20–23 cm springform pan, using the bottom of a flat cup to compact. Optionally, press crumbs slightly up the sides of the pan.
03 -
Bake the crust for 10 minutes. Remove from oven and allow to cool to room temperature.
04 -
Reduce oven temperature to 163°C. In a large bowl, beat cream cheese until smooth, about 2–3 minutes. Add sugar, peanut butter, and coffee creamer (or heavy cream); beat until blended.
05 -
Beat in eggs one at a time, just until combined. Gently fold in chopped Reese’s cups with a spatula.
06 -
Pour batter onto cooled crust. Wrap pan in an oven-safe bag or foil. Place the springform pan in a roasting pan, then add 2–3 cm water to create a water bath. Bake at 163°C for 65–85 minutes, until the center is slightly wobbly but edges are set.
07 -
Turn off oven. Remove pan from water bath and unwrap. Place cheesecake in oven with the door ajar and allow to cool to room temperature, about 60–90 minutes. Cover loosely with foil and chill in the refrigerator overnight.
08 -
Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until boiling, then pour over chocolate chips. Allow to sit for 1 minute, then stir until smooth. Let ganache cool for 5–7 minutes.
09 -
In a small bowl, beat butter for 1 minute until smooth. Add peanut butter and powdered sugar, beating until homogeneous. Transfer to a piping bag fitted with a large star tip.
10 -
Release the cooled cheesecake from the springform pan. Spread chocolate ganache over the top. Pipe peanut butter frosting along the edge, and garnish with additional chopped Reese’s cups. Slice and serve. Store leftovers in an airtight container in the refrigerator.