Double Reese's Cheesecake

1 . Stage

Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil.

2 . Stage

Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.

3 . Stage

Top with a layer of 16 Reese’s cups (they will be tight).

4 . Stage

Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.

5 . Stage

Pour cheesecake filling over Reese’s layer.

6 . Stage

Bake in a water bath until only slightly jiggly in the center, 1 hour.

7 . Stage

Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.

8 . Stage

When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.

9 . Stage

Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.

10 . Stage

Sprinkle the middle with Reese’s Pieces and serve.