Directions:
- Line the base of a 10in springform release cake tin with plastic wrap. Crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin. Mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set.
- Beat the cream cheese until soft and stir in the peanut butter.
- Carefully fold in the cookies so the pieces don't break up too much.
- Spoon the mixture over the base and smooth the top with a palette knife. Chill for 30 minutes then turn out onto a serving plate.
- Whip the heavy cream and place small spoonfuls around the edge of the cheesecake. Top the cream with bits of peanut brittle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3612.1 Kcal (15123 kJ) | ||
| Calories from fat | 1611.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 179.06g | 275% | |
|---|---|---|---|
| Cholesterol | 646.93mg | 216% | |
| Sodium | 3210.16mg | 134% | |
| Potassium | 235.09mg | 5% | |
| Total Carbs | 470.84g | 157% | |
| Sugars | 276.09g | 1104% | |
| Dietary Fiber | 8.28g | 33% | |
| Protein | 46.73g | 93% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 26.7mg | 148% | |
| Calcium | 290.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 1278.34 Kcal (5352 kJ) | ||
| Calories from fat | 570.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.37g | 275% | |
|---|---|---|---|
| Cholesterol | 228.95mg | 216% | |
| Sodium | 1136.09mg | 134% | |
| Potassium | 83.2mg | 5% | |
| Total Carbs | 166.63g | 157% | |
| Sugars | 97.71g | 1104% | |
| Dietary Fiber | 2.93g | 33% | |
| Protein | 16.54g | 93% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 9.5mg | 148% | |
| Calcium | 102.7mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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