20 ounces of Oreos
6 ounces Butter Olive Oil
12 ounces cream cheese
21 ounces sweetened condensed milk
¾ cup peanut butter
10 ounces dark or milk chocolate
2 teaspoons Dark Chocolate Balsamic Vinegar
5 ounces Butter Olive Oil
Preheat oven to 350 degrees.
Place Oreos and Butter Olive Oil in a food processor and process until fine crumbs. Press into a 9 x 13 un-greased pan. Combine cream cheese, sweetened condensed milk, and peanut butter with paddle attachment until blended.
Spoon filling over crust and bake for 20 minutes or until set.
In a double boiler over medium heat, cook Butter Olive Oil, Dark Chocolate Balsamic Vinegar and chocolate for five minutes. Pour over cooled cheesecake. Let set.