Quick & Easy Honey Pear Tart
200 grams Oreos (crushed)
100 milliliters melted butter (unsalted
250 grams Philadelphia cream cheese (room temp)
3 tablespoons peanut butter (crunchy or smooth)
100 milliliters cream (35 percent fat content)
1 teaspoon vanilla
250 grams powdered sugar
300 grams dark cooking chocolate
150 milliliters cream (35 percent fat content)
200 grams chopped Reeses peanut butter cups
Add whole oreos to a food processor and blend until you reach a fine crumb. Add melted butter and mix until well combined. It should look like wet soil.
Add to a tart tin either rectangle (36 x 13 x 3 centimeters) or round 12 inches. Use the back of a tablespoon to evenly distribute crust around pressing down firmly on the side and bottom. Chill for 1 hour.
Add all ingredients to a large mixing bowl and use a hand mixer or a wooden spoon (you'll need some elbow grease) and mix until well combined.
Add chocolate and cream to a microwave safe bowl and microwave for 20 seconds at a time mixing each time until it becomes smooth.
Add cheesecake to the tart tin and use a tablespoon to spread evenly. Pour on ganache (set a little aside to drizzle on top) and spread evenly. Sprinkle for chopped Reeses peanut butter cups, drizzle more ganache on top and sprinkle with crushed peanuts.