Preheat oven to 350°F. Add chocolate cookie crumbs and butter to a bowl and stir together. Press into a 9-inch springform pan. Bake 12 minutes. Cool completely.
Reese Cheesecake
Add table cream to a small saucepan over medium heat. Heat until it just starts to simmer and then turn off the heat. Add in REESE spread and let sit for 3 minutes without stirring. After 3 minutes, stir until is fully melted and smooth. Whisk in sour cream and set aside.
In a large mixing bowl, beat cream cheese on medium speed for about 1 ½ minutes. Add in sugar and beat for another minute on medium speed. Add in eggs, one at a time, beating in between each addition. Add in salt and vanilla and beat another 30 seconds on medium. Stir in cooled chocolate mixture until smooth.
Preheat the oven to 375°F. Pour the cheesecake mixture into a springform pan that has been placed on a baking sheet. Bake for 20 minutes. Turn down the temperature to 300°F and bake for another 30 minutes. The centre will be slightly jiggly when it’s cooked.
Remove the cheesecake from the oven. Carefully run a butter knife blade around the edge of the pan to loosen the sides. Let it cool at room temperature and then place in the fridge to continue to cool and set for an additional 5 to 6 hours.
Chocolate Ganache
Heat the cream in a saucepan on medium heat until it starts to steam. Turn off the heat and add in the chocolate and butter. Make sure the chocolate is covered by the cream by gently shaking the pan. Do not stir. Let it sit for 3 minutes and then gently stir until its fully melted. Let it cool for 15 minutes before pouring it on top of the cheesecake.
Notes
It’s important to let it cool completely or it will fall apart when you cut it. The longer you can let it sit in the fridge the better.