An easy-to-make no bake cheesecake with a peanut butter cookie crust, topped with a layer of creamy peanut butter, chocolate drizzle and peanut butter cups!
cream cheese, softened
powdered sugar
vanilla extract
creamy peanut butter
cool whip, thawed
In a food processor, process the cookies into fine crumbs, you should have about 1-1/2 cups of crumbs.
Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.
Press crumb mixture into an even layer onto the bottom of a 9-inch springform pan.
Place in refrigerator or freezer to set while making the filling.
Beat together the cream cheese, powdered sugar, vanilla and peanut butter.
Fold in the cool whip – make sure it is thoroughly combined.
Spread over cookie crust and refrigerate for 2-3 hours, or until cream cheese mixture is firm.
Spread peanut butter evenly over chilled cheesecake.
Drizzle chocolate over peanut butter and top with chopped peanut butter cups.
Keep refrigerated until ready to serve. Store leftovers in air-tight container in the refrigerator.