• To Make the Crust
• Prepare your crust by placing the Oreo cookies in a food processor if possible. 
• Prepare a 6” springform pan with nonstick spray, and dump the Oreo crust into the bottom and pack down. Place in the freezer until you are finished with the filling. 

To Start the Filling:

• Cream together the cream cheese and peanut butter, this is the longest part because you want to make sure that there are no lumps in the cream cheese before adding anything else. I mix mine 6-8 minutes until I am sure it is lump free. 
• Add in the sugar one tablespoon at a time and combine completely. 
• Add in the sour cream and mix well. 
• Finally add in the eggs one at a time making sure to completely combine before adding the next. Mix as little as possible to get the eggs incorporated well in the batter .
• Pour the batter in the prepared springform and tap a few times against the counter. 
• Prepare your pressure cooker with 1 cup of water and place the trivet in the bottom of the pot. 
• Cover your cheesecake with aluminum foil, and place on the trivet. Set pressure cooker to 35 minutes high pressure. Allow the pot to naturally release. 
• After you can open the pot, take the cheesecake out and let it sit on the counter until cooled. Place in the refrigerator 8 hours to overnight. 
• Once the cheesecake is completely cool you can top it with a chocolate ganache and Reese’s cup pieces. 
• For the Ganache: 
• Place ½ cup semi sweet chocolate chips in a microwave safe bowl. Add in ½ cup heavy whipping cream and place in the microwave for 30 seconds. Take out and allow to stand for about 5 minutes and then mix. Make sure there are no lumps. 
• Pour over the cheesecake and drip small amounts over the side if desired. Serve and enjoy!