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Peanut Butter & Banana Cheesecake
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3 cups ground Oreo cookie crumbs, minus filling
2 cups granulated sugar, divided
4 tablespoons unsalted butter, melted
2 1/4 pounds cream cheese, softened
5 large eggs (at room temperature)
1 teaspoon pure vanilla extract
1 cup very ripe banana purée
1 cup chopped unsalted peanuts
Peanut Butter Sauce
Preheat oven to 325 degrees F.
In a medium-size bowl, combine cookie crumbs, 1/4 cup of the sugar and melted butter until thoroughly blended. Cover the bottom and approximately 1 inch of the sides of a greased 1-inch springform pan. Set aside.
Beat cream cheese until smooth. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl often. Add eggs, one at a time, beating until well incorporated. Beat in vanilla extract. Fold in banana purée and chopped peanuts. Pour into prepared crust and bake for approximately 1 hour and 15 minutes or until center is set. Cool on wire rack; refrigerate 24 hours before serving.
When ready to serve, place a small slice on each chilled serving plate and drizzle with Peanut Butter Sauce.
Peanut Butter Sauce
1 cup smooth peanut butter
2 cups milk
1/2 cup ground unsalted peanuts
Combine all ingredients in a saucepan and cook, stirring constantly, over low heat for about 10 minutes or until slightly thickened. Cool to room temperature before using.
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