By daily 
Chocolate Peanut Butter Pie
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Cookie Crust:
30 Oreo cookies (about 265 g)
1 tbsp brown sugar
1/2 cup (125 g) unsalted butter, melted
Peanut Butter Cheesecake:
2 blocks (500 g) cream cheese, softened
1 cup (250 ml) heavy cream
1/4 tsp salt
1/2 cup (75 g) milk powder
1/2 cup (75 g) powdered sugar
2 tsp vanilla extract
1/2 cup (120 g) peanut butter
Chocolate Ganache:
3 cups (600 g) dark chocolate, chopped
1 cup (250 ml) heavy cream
Whipped Cream:
2 cups (500 ml) heavy cream
1 tbsp caster sugar (optional)
2 tsp vanilla extract
Decorations:
1/4 cup (100 g) salted peanuts, chopped
1/4 cup (100 g) peanut butter chips, melted
1 cup (200 g) mini peanut butter cups
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1οΈβ£ Prepare the Cookie Crust:
Crush Oreos: Add Oreo cookies and brown sugar to a food processor. Blitz until fine crumbs form.
Add Butter: Pour in the melted butter and mix until the crumbs are evenly coated.
Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of a 2-inch deep tart tin with a removable bottom. Use the back of a spoon or a flat-bottomed glass to help press it down evenly.
Chill: Place the crust in the fridge to chill while preparing the filling.
2οΈβ£ Make the Peanut Butter Cheesecake Layer:
Mix Cream Cheese: In a large mixing bowl, beat the cream cheese, heavy cream, and salt with an electric hand mixer on medium speed until smooth and creamy.
Add Dry Ingredients: Mix in the milk powder, powdered sugar, and vanilla extract until well combined.
Incorporate Peanut Butter: Add the peanut butter and mix until the mixture thickens.
Fill the Crust: Spoon the cheesecake mixture into the prepared crust, spreading it out evenly. Chill in the fridge for 30 minutes.
3οΈβ£ Prepare the Chocolate Ganache:
Melt Chocolate: Combine the chopped chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until smooth. Alternatively, melt using a double boiler.
Pour Ganache: Pour most of the ganache over the chilled peanut butter cheesecake layer. Smooth it out with a spoon. Arrange mini peanut butter cups around the edge of the tart.
Chill: Place the pie back in the fridge for 1 hour to set.
4οΈβ£ Whip the Cream:
Whip Cream: In a large mixing bowl, whip the heavy cream and vanilla extract to stiff peaks using an electric hand mixer. Add caster sugar if desired.
5οΈβ£ Decorate the Pie:
Add Whipped Cream: Spread the whipped cream over the top of the chilled pie.
Garnish: Sprinkle chopped peanuts over the whipped cream, drizzle with melted peanut butter chips and the remaining ganache.
Slice and enjoy π« π«