INGREDIENTS
Crust:
24 Oreo Cookies
5 tbsp butter, melted
Filling:
24 oz Cream Cheese, softened
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 ½ cup Peanut Butter
30 peanut butter cups, cut in quarters
Crush Oreos 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 peanut butter cups
Spread on top of crust and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining peanut butter cups. Drizzle with chocolate syrup & melted peanut butter, if desired.
Serve topped with whipped cream.
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