An easy peanut butter cheesecake recipe with an Oreo crust, and homemade whipped cream.
Melt the butter in microwave while pulverizing the Oreos in the food processor.
Mix the two in a greased pie pan. Use a fork or spoon to smooth out the crumbs and pat them down, letting them travel up the side of the pie pan some.
Preheat oven to 325. Pop crust in while oven is preheating + another 5 min or so.
In a large bowl add all cheesecake filling ingredients. Blend with mixer until uniform and smooth. (This can be done by hand, but it's hard to get the cream cheese smooth. You'll likely have a lumpy cheesecake.)
Smooth filling over the top of the crust you've pulled out of the oven.
Bake 30 minutes or until cheesecake has firmed up around the edges.
Let cheesecake cool to room temperature. Then chill in fridge for at least 6 hours.
Combine cream & sugar in a cold bowl. Start slow, don't wear the powdered sugar, but blend the crap out of it with a mixer.
Blend in vanilla to taste.
Blend until mixture retains it's shape and is the desired thickness. Keep refrigerated.