YOU'LL NEED:
- Spatulas
- Measuring cups
- Food processor*
- Paddle attachment*
- Mixing bowls
- Whisk
- Small sauce pan
- 9” round spring pan
- Mixer
FOR CHEESECAKE
- 24 oz cream cheese - room temperature
- 1 cup sugar
- Pinch of salt
- 1 tsp vanilla
- 3 eggs
- ½ cup sour cream
- ½ cup peanut butter
- 6 oz milk chocolate - melted
- 15 Peanut Butter Buckeyes
FOR CRUST
- 20 chocolate cookie sandwiches
- 4tbs. butter - melted
FOR TOPPINGS
- 2 cups of heavy whipping cream
- 1 bag (12oz) milk chocolate chips
- Prior to cutting the cheesecake, top with 10-15 Peanut Butter Buckeyes
*optional
**Allergens - peanuts, wheat, eggs, dairy, soy