Reese’s Peanut Butter No Bake Cheesecake

Ingredients

Crust:

24 Oreo Cookies
5 tbsp melted Butter

Filling:

3 (8 oz) softened Cream Cheese
8 oz Whipped Topping
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters

DIRECTIONS:

Put cut Reese’s cups in freezer for 30 minutes to harden.
Crush Oreo's in food processor and add melted butter.
 Press mixture into bottom and partway up sides of springform pan. Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of frozen Reese’s.
Pour/spread into pan and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining Reese’s.
Drizzle with chocolate syrup if desired.
It's a easy recipe and my kid's loved it.

Source:

Special thanks to Cooking it Major

Beyond Frosting