Instructions

Step 1: Prepare the Oreo Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
4. Bake the crust for 10 minutes, then set aside to cool completely.

Step 2: Make the Peanut Butter Layer

1. In a mixing bowl, beat the creamy peanut butter, powdered sugar, softened butter, and vanilla extract together until smooth and fluffy.
2. Spread the peanut butter mixture evenly over the cooled Oreo crust. Use a spatula to smooth the surface.

Step 3: Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil).
2. Remove the saucepan from the heat and pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes.
3. Whisk the mixture until smooth and creamy. Stir in 1 tbsp of butter for added shine.

Step 4: Assemble the Cake

1. Pour the prepared chocolate ganache over the peanut butter layer, spreading it evenly with a spatula.
2. Tap the pan gently on the countertop to remove any air bubbles.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 4 hours, or until the ganache is fully set.
2. Before serving, decorate with toppings like crushed peanuts, mini peanut butter cups, or extra Oreo crumbs.
3. To slice, run a knife under hot water, wipe it clean, and cut into the cake for neat slices.