5. For the chocolate ganache: Heat heavy cream until just boiling. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth and fully combined.
6. Once the cheesecake has cooled, pour the chocolate ganache over the top, allowing it to drip down the sides.
7. Decorate with mini peanut butter cups and extra crushed Oreos. Refrigerate for at least 4 hours or overnight before serving.
Enjoy 😉
read more in next page
