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Preheat oven to 350°F.
In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.
Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.
Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.
Beat in sour cream on low speed.
Meanwhile, add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
Gently fold the whipped cream into the cream cheese mixture until completely combined.
Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.
Combine sour cream and confectioners' sugar; spread in a thin layer over cheesecake. Refrigerate for at least 6 hours. I recommend letting it chill overnight.
After the cheesecake has set, drizzle with melted peanut butter and serve.