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Preheat oven to 350°F. Lightly coat a 13-by-9-inch baking pan with cooking spray; set aside.
Place oats in a food processor or blender; cover and process or blend until coarsely ground. In a small bowl, combine ground oats, flour, brown sugar and melted butter. Pat evenly into the bottom of the prepared pan. Set aside.
Meanwhile, in a large bowl, combine cream cheese, peanut butter and granulated sugar. Beat with an electric mixer on medium speed until combined. Add egg, 1/4 cup milk and the vanilla. Beat on low speed just until combined.
Pour the cheesecake filling onto the prepared crust. Bake for 25 minutes or until set in the center. Cool in the pan on a wire rack for 30 minutes. Cover and refrigerate for at least 4 hours or up to 24 hours.
In a heavy small saucepan, heat and stir chocolate over low heat until melted and smooth. Remove from heat and beat in 2 to 3 tablespoons milk to reach drizzling consistency. Spoon the chocolate mixture into a small sealable plastic bag. Seal the bag. Using scissors, snip off a very small corner from the bag. Pipe the melted chocolate over the cheesecake filling. Sprinkle with chopped peanuts. Cover and chill until chocolate is set.