Best Recipes in the World

Ingredients
Crust
2 1/2 cups Oreo crumbs
5 tbsp butter, melted


Filling
24 oz cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1 1/4 cups peanut butter
30 Reese's, chopped, divided
8 oz Cool Whip (or homemade whipped cream)
chocolate sauce

Instructions
1. Combine Oreo crumbs with melted butter.
2. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar, vanilla and peanut butter together in a large bowl until smooth and well combined.
4. Gently stir in the Cool Whip (or homemade whipped cream).
5. Add about half of the chopped Reese's and stir until combined.
6. Pour filling into crust and smooth the top.
7. Refrigerate for about 4-6 hours or until firm.
8. Remove cheesecake from springform pan and top with remaining chopped Reese's and chocolate sauce. Refrigerate until ready to serve.

Serves 12 to 24

1 pound elbow macaroni

1 cup whole milk

2 12-ounce cans evaporated milk

3 eggs

1 cup butter, cut into small pieces

½ pound Colby cheese, grated

½ pound Monterey Jack cheese, grated

½ pound sharp Cheddar cheese, grated

1 pound Velveeta cheese, cut into small chunks

½ cup sour cream

Salt, to taste

1 TB white pepper

1 TB sugar

1 cup grated mild Cheddar cheese for the topping

Heat oven to 350° F.  Prepare a deep sided 9×13 pan by coating with cooking spray.  Set aside.

Bring a large pot of water to a boil.  Add salt, and cook elbow macaroni according to package directions until tender.  Drain and transfer the macaroni noodles to the baking pan.

While the macaroni is cooking, combine the milks and eggs in a large bowl.  Whisk until thoroughly combined.  Add the butter, cheeses, sour cream, salt, pepper, and sugar and stir to combine.  Pour over the macaroni and stir to combine.  Top with the grated mild Cheddar cheese.

Bake for 30 to 45 minutes or until the top is lightly golden brown.