Ingredients Crust 20 ounces of Oreos 6 ounces Butter Olive Oil

Filling 12 ounces cream cheese 21 ounces sweetened condensed milk ¾ cup peanut butter

Chocolate Topping 10 ounces dark or milk chocolate 2 teaspoons Dark Chocolate Balsamic Vinegar 5 ounces Butter Olive Oil

Directions 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.

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