This salty-sweet, extra creamy monster cookie cheesecake encompasses everything you love about Monster cookies - but in classic cheesecake form. With a crunchy oatmeal cookie crust, peanut butter cheesecake filling, chocolate ganache on top, and tons of M&M candies.
Wrap the outside (bottom and sides) of a 9-inch springform pan with aluminum foil at least 3 times so that all the seems are covered.
Crust
Add the cookies (wafer and filling) to food processor and blitz until crumbs. Or place them in a ziploc bag and crush with a rolling pin.
Mix the cookie crumbs with melted butter and press into the bottom and just slightly up the sides of the pan to create a slight lip.
Bake in the preheated oven tor 10 minutes.
Cheesecake Filling
In a very large bowl, beat the cream cheese until smooth.
Beat in the white sugar, brown sugar and peanut butter.
Beat in the sour cream.
Beat in the eggs 1 at time until just combined.
Place the cheesecake crust (with the pan still wrapped in aluminum foil) inside a large roasting pan
Pour/spoon the cheesecake filling on top of the crust and smooth over the top.
Pour the hot water into the roasting pan, so that there's about ½ inch of water in the roasting pan.
Place the roasting pan with the cheesecake inside into the preheated oven, and bake for 60-70 minutes, or until the top looks just set and there's still a slight wobble in the middle. Oven times will vary, so I recommend checking at 50 minutes just in case.
Remove the cheesecake (inside the roasting pan) from the oven and cool until the cheesecake is room temperature. Cover the springform pan, remove the springform from the roasting pan and chill the cheesecake in the fridge for at least 6 hours (or overnight). (Keep the cheesecake should stay in the springform pan).
Chocolate Topping
Chop the chocolate into very small pieces and place in a heatproof bowl.
Heat the cream until almost boiling (either in the microwave or in a saucepan while gently stirring).
Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth.
Remove the cheesecake from the fridge and unclamp the sides of the springform pan.
Pour the chocolate ganache over top of the cheesecake, letting it drip over the sides.
If not serving immediately, place the cheesecake back in the fridge.
Sprinkle the top with M&M candies before serving.
Notes
If you can't find Nutter Butter cookies, use 24 Oreo cookies (wafers and filling) and 5 tablespoons unsalted butter.
Cream cheese, sour cream and eggs should all be room temperature before starting.
Use smooth peanut butter. Do not use homemade or natural peanut butter - because it can cause the cheesecake to separate or have lumps.
Semi-sweet chocolate can be substituted with dark chocolate (I wouldn't recommend more than 50%) or even milk chocolate.
Store cheesecake covered in the fridge. Leftovers can be kept in the fridge for up to 4 days - note that the M&Ms can sometimes bleed color when in the fridge.
Nutrition information is based on 1 piece, assuming that the cheesecake is sliced into 14 even pieces.