Secret recipes handed down by ninjas.

I know. Crazy, huh? It is. They’ll have to throw your tastebuds in a padded cell after this. It’s my MOST FAVORITE DESSERT EVER.

Ingredients:
Crust
Half a pack of Oreo cookies (Just around that, sorry, didn’t count how many I use)
About 12-15 more oreo cookies, cut in half
1/2 cup butter, melted

Filling
4 x 8oz Cream Cheese
5 Eggs
1 1/4 Cups Sugar
1/2 Cup Sour Cream
1 Cup Peanut Butter
2 TB Vanilla Extract
4oz Milk Chocolate Chips

Topping
4 Oz Milk Chocolate Chips
1/4 Cup Peanut Butter
2 TB Sugar
1/2 Cup Sour Cream

Directions:
1. First, let’s get everything set up and ready to go. You REALLY want a electric mixer for this. Mixing Cream Cheese by hand sucks. I tried it. So take some wax paper, and line the bottom of your 9 Inch spring-form pan with it, then lock it into place. Then cover the bottom of the pan with foil (This keeps the water from the water bath from getting into the cake). You will fill a container your pan can fit in with about half an inch of water. Preheat the oven to 475 while we make the cake, and put the water filled container in there. I use a Jelly Roll Pan.
2. Alright! This is some neat stuff. First off, you need to CRUSH those Oreos to oblivion. It’s fun, I promise. Melt the butter, if it hasn’t been done, and mix it into the pulverized cookie fun. Take that mix, and press it into the bottom of your pan. With the Half-cookies, just set those in on the edges in a circle. This will make our yummy oreo crust. Set this in the freezer while we make the rest of the cake.
3. TIME TO MIX! :D Take the Cream Cheese, Vanilla, Sugar, Sour Cream and 2/3 cup of Peanut Butter and mix it until everything is nice and mixy. Then beat the eggs in a bowl, and mix those eggs into the batter. You don’t want it super smooth, just barely smooth. Pour this mixture into the Then, take the remaining chocolate and peanut butter, and heat it on the stove till it is mixed. Pour this on top of the cheesecake, and cut it into the batter with a knife, making crisscross motions.
4. Stick the cake in the oven, in the water bath. The water Bath will help the cheesecake not to crack. yay! After it cooks for 12 minutes at 475, turn it down to 350, and cook this for anywhere from 50-60 minutes. Take it out, let it cool, then put it in the fridge for some hours (Like at least 4).
5. Take all the ingredients for the topping. Melt it in a pot, let it cool. When the cake is ready to be served, spread it on top. MMMMM!!!!
6. Remember me in your will.