To make the graham crust:

• Preheat your oven to 350° F (176° C). Prepare an 8-inch springform pan by spraying it generously with non-stick cooking spray, and set aside.
• In a food processor, add 14 graham crackers, and pulse until they are fine crumbs. Add in the melted butter and pulse until combined, or stir the crumbs and melted butter together in a small bowl.
• Pour the crumbs into the bottom of the springform pan and use the back of a spoon to press firmly into the bottom to form the crust. Bring the crumbs about 1 inch up the sides.
• Bake for 10 minutes in the 350° F oven, then remove and allow to cool.

To make the filling:

• Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese on medium speed for 2-3 minutes, until smooth and creamy.
• Add the sugar, flour, vanilla, and salt to the cream cheese, and mix until just combined. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
• With the mixer on low speed, slowly pour in the heavy cream and mix until just combined. Then increase the speed to medium for 30-60 seconds.
• Whisk the eggs together in a small bowl. Add the eggs slowly with the mixer running on low. Mix just until combined–some streaks of eggs remaining are okay! Finish mixing by hand, scraping the bottom and sides of the bowl. Be careful not to overmix, and stir just until everything is incorporated.
• Pour the batter into the springform pan, on top of the cooled graham cracker crust, and smooth the top.
• Place the cheesecake in the oven, on a middle rack, and bake at 350° F for 15 minutes then, without opening the door, reduce the heat to 200° F (93° C) for an additional 50 minutes.
• Once the 50 minutes is up, turn off the oven and slightly crack the oven door and allow the cheesecake to cool slowly in the cooling oven for 20-30 minutes.
• Remove from the oven after 30 minutes, and allow the cheesecake to cool to room temperature. Transfer to the refrigerator to chill for at least 6 hours (overnight is even better!) to allow the cheesecake to completely set.

To serve:

• To remove the cheesecake from the springform pan, take a long spatula or butter knife, dip it in warm water, and slide it around the sides of the pan to release the cake.
• To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.
• Serve with whipped cream, strawberry sauce, blueberry sauce, caramel sauce, or just enjoy it on its own!
• Store any leftovers in an airtight container in the refrigerator for up to a week.

Make the crust:

• Prepare to bake: Preheat your oven to 350°F and prepare an 8-inch springform pan by spraying generously with non-stick spray. Set aside.
• Crush Oreos: Place the Oreos in the bowl of a food processor–no need to remove the cream filling. Process them in long bursts until they are very fine crumbs. (Alternatively, place them in a zip-top bag and roll over them with a rolling pin until very finely crushed.) You should end up with about 2 cups of cookie crumbs.
• Mix crumbs and butter: Combine the cookie crumbs and melted butter and stir until well-combined. The mixture should have the texture of wet sand, and hold together a bit when you squeeze it between your fingers.
• Press into pan: Pour the crumbs into the bottom of the springform pan and use the back of a spoon or measuring cup to press them firmly into the bottom of the pan. Bring the crumbs about an inch up the sides of the pan.
• Bake and cool: Bake for 10 minutes, then remove and allow to cool.

Make the filling:

• Beat cream cheese: Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese on medium speed for 2-3 minutes, until smooth and creamy.
• Mix in additional ingredients: Add the sugar, flour, cocoa powder, and instant espresso powder and mix until just combined. Add in the vanilla extract and mix until just combined.
• Finish mixing: Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
• Heat cream and chocolate: In a microwave-safe bowl, heat the heavy cream for 1 minute or until hot (but not boiling). Add in the chocolate chips and allow them to melt into the cream for 2-3 minutes, then whisk until smooth.
• Add chocolate mixture: With the mixer on low speed, slowly pour in the chocolate mixture and blend until just combined and smooth. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds.
• Whisk and add eggs: Whisk the eggs together in a small bowl. Add the eggs slowly with the mixer running on low. Mix just until combined–some streaks of eggs remaining are okay! Finish mixing by hand, scraping the bottom and sides of the bowl. Be careful not to overmix, and stir just until everything is incorporated.
• Pour batter in pan: Pour the batter into the springform pan, over the baked and cooled Oreo crust, and smooth the top.
• Bake: Place the cheesecake in the oven, on a middle rack, and bake at 350°F for 15 minutes. Then, without opening the door, reduce the heat to 200 F for an additional 50 minutes.
• Cool slowly in oven: Once the 50 minutes is up, turn off the oven and slightly crack the oven door allowing the cheesecake to cool slowly for 30 minutes.
• Cool slowly at room temp: Remove from the oven after 30 minutes and allow the cheesecake to cool to room temperature on the counter.
• Chill: Transfer to the refrigerator to chill for at least 6 hours (overnight is recommended) to allow the cheesecake to set completely.

Make the topping and finish:

• Make chocolate whipped cream: In the bowl of a stand mixer equipped with a whisk attachment, whip the heavy cream, powdered sugar, and cocoa powder on high speed until stiff peaks form.
• Finish cheesecake: Add to a piping bag with a large star tip (like Ateco #867) and pipe swirls of whipped cream around the outside of the cheesecake. Top with chocolate shavings if desired and serve.
• Storage: Store leftovers well-wrapped with plastic or in an airtight container in the refrigerator for up to 1 week. Cheesecake can be frozen for up to 3 months. Wrap it in plastic wrap followed by foil and store it in the freezer. Thaw overnight in the fridge the day before you need it.

To make the Oreo cookie crust:

• Prepare to bake: Preheat your oven to 350° F (176° C). Prepare a 9” springform pan by spraying it generously with non-stick cooking spray, and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well.)
• Make cookie crumbs: Add Oreo cookies to a food processor and pulse until they are in fine crumbs. You should end up with 6 oz (1 ½ cups) of crumbs. (Alternately, place the cookies in a plastic zipper bag and crush them with a rolling pin until fine.)
• Add butter: Add melted butter to the processor bowl, and pulse until well combined. The crust mixture should have the texture of wet sand that clumps together when pressed. (Alternately, mix the crumbs and melted butter in a mixing bowl.)
• Press into pan: Pour the crumb mixture into the prepared springform pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1 inch up the sides.
• Bake and cool: Bake for 10 minutes. Remove and allow to cool on a wire rack.

To make the filling:

• Beat cream cheese: Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• Add sugar and flour: With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
• Mix in extract and cream: Add the peppermint extract and mix until just combined. Slowly pour in the heavy whipping cream and mix on low speed until combined. Increase the mixer to high speed for about 1 minute. Scrape the sides and bottom of the bowl and mix for an additional 30 seconds before moving on to the next step.
• Add eggs, one at a time: Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
• Fold in candy bits: Lastly, fold in the crushed candy cane pieces until evenly distributed through the batter.
• Fill pan: Pour the prepared batter into the springform pan and gently tap to release any air bubbles.
• Bake: Bake at 350° F (176° C) for 15 minutes then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks watery, bake for an additional 5–10 minutes checking often. However, remember the cheesecake will set up more while cooling.)
• Cool slowly: Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 30 minutes in the oven. Remove from the oven after 30 minutes, and allow the cheesecake to cool to room temperature.
• Chill: Transfer to the refrigerator to chill for at least 6 hours (overnight is even better!) to allow the cheesecake to completely set.
• Decorate: Once the cheesecake is set, pipe whipped cream around the top of the cheesecake and add a sprinkling of crushed candy cane pieces. Refrigerate until ready to serve.

To serve:

• Remove: To remove the cheesecake from the springform pan, take a long spatula or butter knife, dip it in warm water, and slide it around the sides of the pan to release the cake.
• Slice: To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 1 week. The cheesecake can also be frozen for up to 3 months. To freeze, wrap it in plastic wrap followed by aluminum foil, place it into a plastic zip-top bag, and store it in the freezer. Thaw overnight in the fridge to serve again.

To make the gingersnap cookie crust:

• Prepare to bake: Preheat your oven to 350° F (176° C). Prepare a 9” springform pan by spraying it generously with non-stick cooking spray, and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform.)
• Make gingersnap crumbs. Add gingersnap cookies to a food processor and pulse until you get about 7 oz (1 ¾ cups) of crumbs. (Alternately, place the cookies in a plastic zipper bag and crush them with a rolling pin until fine.)
• Add butter: Add melted butter to the processor bowl, and pulse until well combined. The crust mixture should have the texture of wet sand that clumps together when pressed. (Alternately, mix the crumbs and melted butter in a mixing bowl.)
• Press into pan: Pour the crumbs into the prepared springform pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1 inch up the sides.
• Bake and cool: Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.

To make the filling:

• Beat the cream cheese: Add the room temperature cream cheese bricks to the bowl of a stand mixer fitted with a paddle attachment, or a large bowl if using a hand mixer. Mix the cream cheese for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• Add molasses: Pour in the molasses and mix until well combined. Scrape the sides and bottom of the bowl and mix for an additional minute.
• Mix in sugars, flour, and spices: With the mixer on low speed, slowly add the brown and granulated sugar, flour, and spices. Once combined, increase to medium speed, and mix for an additional 1-2 minutes.
• Add vanilla and cream: Add the vanilla extract and heavy cream and mix until just combined.
• Add eggs, one at a time: Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
• Pour filling in pan: Pour the prepared batter into the springform pan and gently tap to release any air bubbles.
• Bake: Bake at 350° F (176° C) for 15 minutes then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks watery, bake for an additional 5–10 minutes checking often. However, remember the cheesecake will set up more while cooling.)
• Cool in oven: Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 30 minutes before removing. Remove from the oven after 30 minutes, and allow the cheesecake to cool to room temperature.
• Chill: Transfer to the refrigerator to chill for at least 6 hours (overnight is even better!) to allow the cheesecake to completely set.
• Finish: Once the cheesecake is set, pipe whipped cream around the top of the cheesecake and embellish with mini gingerbread men. Refrigerate until ready to serve.

To serve:

• Remove: To remove the cheesecake from the springform pan, take a long spatula or butter knife,dip it in warm water, and slide it around the sides of the pan to release the cake.
• Slice: To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 1 week. The cheesecake can also be frozen for up to 3 months. To freeze, wrap it in plastic wrap followed by aluminum foil, place it into a plastic zip-top bag, and store it in the freezer. Thaw overnight in the fridge to serve again.

For the crust:

• Prepare to bake: Preheat your oven to 350° F (176° C) and prepare a 9" springform pan by spraying with non-stick spray. Set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well).
• Make graham cracker crumbs: Prepare the crust by adding about 14 graham crackers to a food processor and pulse until you get about 1 3/4 cup of crumbs. (Alternately, place the crackers in a plastic zipper bag and crush them with a rolling pin until fine.)
• Finish crust mixture: Add in the melted butter, cinnamon, and sugar. Pulse until well combined. The crust mixture should have the texture of wet sand that clumps together when pressed. (Alternately, mix the crust ingredients in a mixing bowl.)
• Press crust into pan: Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1" up the sides.
• Bake and cool: Bake for 10 minutes, until golden and fragrant. Remove and allow to cool on a wire rack.

For the cheesecake filling:

• Beat cream cheese: Add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• Add pumpkin: Add the pumpkin puree and mix well until combined.
• Add sugar, flour, and spices: With the mixer on low speed, slowly add the sugar, flour, and pumpkin spice. Once combined, increase to medium speed, and mix for an additional 1-2 minutes.
• Mix in vanilla and cream: Add the vanilla extract and heavy cream mix until just combined. Increase speed to high for about 1 minute.
• Add eggs, one at a time: Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
• Fill pan: Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
• Bake: Bake at 350° F (176° C) for 15 minutes then, without opening the oven door, reduce heat to 200° F (93° C) and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-O like consistency, not a runny/watery consistency).
• Cool in oven: Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
• Cool and set: Allow to cool on a wire rack until completely cooled an place in the refrigerator for at least 6 hours but overnight is recommended.
• Finish cheesecake: Top with whipped cream and dust with ground cinnamon or drizzle with caramel sauce.

To serve:

• Remove: To remove the cheesecake from the springform pan, take a long spatula or butter knife, dip it in warm water, and slide it around the sides of the pan to release the cake.
• Slice: To get perfect cheesecake slices, run a large chef’s knife under hot water on both sides until it’s warm. Wipe off with a clean paper towel, then make your first slice. Repeat the process for the other slices until the cheesecake is fully cut.
• Store: Refrigerate until ready to serve. Keep leftovers in an airtight container in the refrigerator for up to 1 week. The cheesecake can also be frozen for up to 3 months. To freeze, wrap it in plastic wrap followed by aluminum foil, place it into a plastic zip-top bag, and store it in the freezer. Thaw overnight in the fridge to serve again.

• Run a large sharp chef’s knife under hot water, then wipe off the blade so it’s dry but hot. Slice the cheesecake in half, then rinse and wipe the blade again. Continue until you’ve cut 10 slices.
• Cut parchment paper into strips. Fold a strip of parchment around an offset spatula, and slide the spatula between two slices of cheesecake, wedging the parchment between them. Repeat until every slice has a parchment divider.
• Put whipped cream in a piping bag with a start tip, and prep other ingredients so they are all ready to go.
• Berry-topped cheesecake: Pipe a rosette of whipped cream, then press a few fresh berries into the cream. Sprinkle on fresh mint leaves and edible flower petals, if desired.
• Nutella cheesecake: Fill a piping bag with Nutella. Snip off the tip, and pipe a thick squiggle of Nutella across the top of a cheesecake slice. Add a swirl of whipped cream, and finish by pressing a Ferrero Rocher candy on top.
• Lemon cheesecake: Spread a thin layer of lemon curd on a slice of cheesecake. Add a whipped cream rosette, fresh mint, and a twist of fresh lemon.
• Oreo cheesecake: Spread a thin layer of chocolate sauce on top of a slice. Top with a generous layer of chopped Oreo cookies, pressing down slightly to adhere the Oreos to the ganache. Finish with whipped cream and a few mini Oreos on top.
• Brownie rocky road cheesecake: Spread a thin layer of chocolate sauce on top of a slice. Press small cubes of brownie, mini marshmallows, and chopped almonds into the ganache. Finish with a thick drizzle of chocolate sauce over the top.
• Key lime cheesecake: Sprinkle fresh lime zest on top of a slice. Garnish the whipped cream with a thin slice of lime and several graham cracker pieces.
• Peanut butter cup cheesecake: Gently warm up peanut butter in the microwave so it is more fluid, but not hot. Spread it on top of a slice of cheesecake. Add mini peanut butter cups on top.
• Cherry chocolate cheesecake: Start with a rosette of whipped cream. Sprinkle chocolate curls all over the cream, then add several fresh cherries. You could also use cherry pie filling or jarred Morello cherries instead of fresh.
• Turtle cheesecake: Drizzle chocolate sauce on top of a cheesecake slice. Press some toasted pecans into the top, then drizzle caramel sauce over the whole thing.
• Strawberry cheesecake: Use a microplane or fine mesh strainer to grate freeze-dried strawberries over a cheesecake slice, covering the whole slice in strawberry powder. Add a swirl of whipped cream and a fresh strawberry on top.

• Make the crust. Place a jumbo silicone muffin pan on a baking sheet. Blitz the shortbread cookies in a food processor, or crush them in a plastic bag with a rolling pin until they’re fine crumbs. Mix them in a small mixing bowl with the melted butter.
• Fill pan with crust. Divide the shortbread crumbs between the 6 cavities in the muffin pan, and press them firmly into the bottom of the pan to form your cheesecake crust.
• Hydrate gelatin. Place the cold water in a small bowl, and sprinkle the gelatin on top. Whisk them together, then let the bowl sit for 5 minutes so the gelatin can hydrate and absorb the water.
• Beat cream cheese. Meanwhile, put the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment, and beat it until it is smooth, creamy, and free of lumps. (A hand mixer can also be used.)
• Add ingredients to cheesecake filling. Add the sugar, lemon juice, vanilla bean paste, and salt. Mix well, scraping the bottom and sides of the bowl occasionally. With the mixer running on low speed, gradually add the room temperature heavy cream, mixing until everything is smooth and well-combined.
• Heat gelatin. Once the gelatin feels very firm, microwave it for 10-15 seconds, until fully melted, liquid, and warmer than room temperature but not hot. Use a small whisk or spoon to stir the gelatin and ensure it's lump-free. Add the warm liquid gelatin to the room temperature cheesecake filling and mix it in by hand, scraping the sides and bottom well.

  Note: Temperature will effect the final outcome of the cheesecakes. If the gelatin is not warm enough, and/or the cheesecake mixture is too cold, the gelatin might begin to set before it is evenly mixed into the filling and could cause gelatin clumps.
• Divide and color cheesecake filing. Divide the cheesecake into 4 portions (each should be about 7 oz, if you want to measure them out.) Stir a drop of gel food coloring into each one and mixing until the color is smooth and uniform.
• Top crust with first layer of cheesecake. Take your first color and divide it between the 6 cavities—I found it was fastest and easiest to use a cookie scoop, but you could use a regular spoon, or even pipe the cheesecake in if you want to be really precise. Spread it into a smooth layer with the back of a spoon, then add a second color on top of the first.
• Work quickly to finish layers. Continue to layer the cheesecake colors until all 4 of them have been added to the pan. It's important to work fairly quickly during this step, so the cheesecake colors don't start to set too much and become difficult to spread.
• Freeze. Smooth the tops of the cheesecakes, then place them in the freezer for at least 2 hours to firm up — they should feel very solid to the touch before you try to unmold them. The exact time will depend on the temperature of your freezer.

  Note: If you're making the mini cheesecakes in advance, wrap the outside of the mold really well with plastic wrap to prevent freezer burn, and place them back in the freezer until you're ready to use them. Thaw the cheesecakes overnight in the refrigerator the day before you need them before unmolding them.
• Unmold the cheesecakes. Press from the bottom of one of the silicon cavities and turn it upside-down, pushing the cheesecake out into your hand. Repeat until all the cheesecakes have been unmolded. The cheesecakes can be refrigerated for several days after being unmolded. Defrost and decorate just before serving.
• Defrost and decorate. Let the cakes sit at room temperature for 30 minutes to warm. Then top each cheesecake with a swirl of whipped cream, a pinch of sprinkles, and a few candy eggs, if desired. Serve chilled but not frozen.
• Storage. Store the cheesecakes, well-wrapped, for 4-5 days in the refrigerator.

Make the Crust

• Preheat the oven to 325 F. Spray a deep 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil tightly around the outside of the pan, coming up to the top edge. I like to use heavy-duty 18-inch foil, to prevent any water from leaking into the cheesecake, but if you don’t have 18-inch foil, consider doing 2 overlapping layers of foil to make it more waterproof. Put water on to boil for a water bath.
• Place the chocolate graham crackers in a food processor and process them until they’re fine crumbs. (Alternately, you can put them in a plastic bag and crush them with a rolling pin until they’re crumbs.) Melt the butter in the microwave, and stir the butter and crumbs together until the crumbs are the texture of wet sand.
• Firmly press the chocolate crumbs into the bottom and up the sides of the springform pan, then refrigerate the pan while you prepare the filling.

Make the Filling

• Place the room temperature cream cheese in the bowl of a large stand mixer fitted with a paddle attachment. (A hand mixer can also be used.) Beat the cream cheese on medium speed until it is fluffy and free of lumps. Add the brown sugar and mix it in, then scrape down the bottom and sides of the bowl well.
• Mix in the peanut butter, vanilla, and salt, and mix on medium-low speed until well-incorporated. With the mixer running on low, slowly stream in the 8 oz (1 cup) of heavy cream.
• Finally, stop the mixer and add the lightly beaten eggs. Stir these in by hand with a spatula. At first the mixture will look separated, but keep stirring and it will all come together in a smooth, silky batter.
• Melt the semi-sweet chocolate in the microwave. Divide the peanut butter cheesecake batter in half, and add the melted chocolate to one half, stirring until smooth and homogenous. Separate out 4.5 oz of chocolate batter (about 1 cup) and place it in a piping bag.

Create Striped Interior Effect

• Take a large ice cream scoop or 1/2 cup measuring cup and place two scoops of peanut butter cheesecake in the center of the prepared pan. Place two scoops of chocolate cheesecake right on top of it—this will push down on the peanut butter cheesecake and cause it to spread out.
• Continue this layering, making concentric circles with the two batters, until you’ve used all the chocolate cheesecake and have only a little peanut butter cheesecake remaining. Spread the remaining peanut butter cheesecake on top and smooth it into an even layer.
• Use your previously prepared piping bag of chocolate cheesecake filling to pipe lines across the top of the peanut butter cheesecake. Take a toothpick and drag it through the lines, from top to bottom, then move over about half an inch and drag it in the opposite direction, from bottom to top. Continue this pattern across the whole cheesecake.

Prepare Water Bath and Bake

• Place the springform pan inside a larger cake pan or roasting dish. Carefully pour the boiling water in the larger pan, coming halfway up the sides of the cheesecake pan.
• Bake at 325 F for 90 – 100 minutes. After an hour, I like to cover the top with very loosely tented foil so that it doesn’t get too dark. The cheesecake should appear set around the edges but still jiggle in the middle when the pan is tapped—it will firm up as it sits in the oven and rests in the refrigerator overnight. If it does not move when you tap it, it is overbaked.

Cool Cheesecake

• Once done, turn the oven off but keep the cheesecake in the cooling oven for 1 hour. After an hour, carefully remove it from the water bath, peel off the foil, and refrigerate the cheesecake for at least 4 hours. (Overnight is good, too!)

Decorate

• Release the sides of the pan, and run a thin metal spatula under the crust to remove it from the bottom. Slide the cheesecake onto a serving plate.
• Combine 6 fl oz (¾ cup) heavy cream with 1 oz (¼ cup) powdered sugar and whip to firm peaks. Transfer to a piping bag fitted with a large star tip, and pipe rosettes of whipped cream all along the outside edge of the cheesecake. Decorate the whipped cream with chocolate shavings and peanut butter cups.

Serve and Store

• For the cleanest cuts, cut the cake when it is still cool, and wipe the knife off between cuts. Store the Chocolate Peanut Butter Cheesecake in the refrigerator for up to a week, and for the best taste and texture, let it sit at room temperature for 10-15 minutes before serving so it loses some of the refrigerator chill.
• To store, wrap the cheesecake well with plastic wrap or place it in an airtight container. If you plan to freeze it, add an extra layer of foil over the plastic wrap. Can be kept in the fridge for up to 1 week or frozen for up to 3 months.