This is Beth of cooking and crafting.

Today we are going to be making a big sis peanut butter cup cheesecake with a great big huge.

He's just being a bit ago U two's best for creative things.

It's cooking and crafting.

Hey, kids, In this first bowl, I'm going to be putting four and 1/2 cups of crushed Oreo cookies.

This is a whole package of Oreos and that came to just under four cups.

I'm just going to pretend that way, have a cup of chopped off it gets.

I went ahead and I just put both of those into the little ninja food Prep on.

That was good to go.

And this is 1/2 a cup of challenge.

What are known has been melted.

How we're gonna mix this all together and we're gonna put this into the bottom and up the sides of a 10 inch springform pan.

I'm gonna go ahead and take care of that.

I have four packages of cream cheese or £2 that have been softened.

It is a little tainted by the peanut butter that we're gonna be adding a little bit later.

But you want to go ahead, mix us up until it's nice and smooth.

You know, wanna add woops 11 of five eggs that have been set at room temperature at a time, mixing, making sure that you mix it all in nicely before adding in the next one.

Now we're gonna add in one and 1/2 cups of packed brown sugar, cup of smooth peanut butter.

Just make sure you don't use the not not natural natural style and then half of a cup of whipping cream, and we're gonna mix that until it is smooth.

I'm gonna add in a teaspoon off, and we're gonna just stir that in bed and then I'm gonna add in some peanut butter eggs chopped up.

You want to use the equivalent of 12 recent peanut butter cups looking into small pieces and just go ahead and stir those in more full of them in.

And then we're gonna pour that right into the crust that we prepared.

I have my oven already preheated to 275 degrees, and I have the water that baking in there with them to get it nice and hot, because this is going to go into a water bath, and that's gonna help keep it nice.

10 boys and not break.

Hopefully, um, so I'm gonna put this in, and then I'm gonna put some tinfoil all the way around it, and you want to make sure that the water comes up about halfway up the side of the pan?

No taller than that, because you don't want it to go over and into the cheesecake and get the bottom with I we need to move.

You hope it's more over.

All right.

And so this is gonna go into that 275 degree of them for one and 1/2 hours, So we'll be back at that point to show you what we have.

I had to listen a little bit longer than I expected because it was weighing more wiggly than you know.

It should have been on, unfortunately, have a little crack, but it's okay because we're gonna cover that up with the giant peanut butter.

So I have these huge peanut butter cups that I just put a little bit of melted chocolate wafer is under there, and then I'm also gonna add some of those chocolate eggs on the top there.

Wait.

I have to say good bye.

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