Valentine’s Day has a way of making us all a little more sentimental than usual. It’s a holiday built on small indulgences—handwritten cards, candlelight, and desserts that feel a touch more special than an average Tuesday treat. And while chocolate gets most of the spotlight, cheesecake has quietly been doing the heavy lifting for romantics who want something richer, creamier, and just a little more decadent. 

Cheesecake also feels right for Valentine’s Day because it invites sharing. One fork becomes two, slices are cut just a bit unevenly, and suddenly dessert turns into a moment. Whether it’s classic New York–style, swirled with berries, or finished with a glossy chocolate drizzle, cheesecake can satisfy even the toughest dessert critic.  

And Valentine’s Day doesn’t have to be reserved for couples, either. Some of the best celebrations happen with a best friend who knows all your stories, a sibling who shares your sense of humour, or a daughter who’s learning that love comes in many forms. Cheesecake fits here too—no pressure, no expectations, just a shared slice and good company. It’s a reminder that love isn’t limited to romance; it shows up in laughter across the table, late-night conversations, and the simple joy of treating someone you care about (yourself included) to something sweet.

This cheesecake looks crazy good and is actually a fairly easy dessert to make!  Give it a go for your Valentine and don’t skip the water bath.  It will prevent the top from cracking!  

Peanut Butter Cheesecake

Crust

18 crushed Oreo cookies

4 Tbsp melted butter

pinch salt

Filling

16 oz softened cream cheese

3/4 cup peanut butter

3 eggs

1 cup sugar

1 cup sour cream

1 teaspoon vanilla extract

Topping

1/4 cup semi-sweet chocolate

1 tsp shortening or coconut oil

1 cup chopped peanut butter cups

Place one oven rack in the middle position, with one rack below. Preheat oven to 350. Place a baking dish on the bottom rack and fill with water

In a mixing bowl, combine all the ingredients for the crust

Coat the bottom and sides of an 8-inch springform pan with cooking spray

Pour the crumbs into the pan and press the crumbs down into the base and 2 cm up the sides  – Refrigerate for 5 minutes.

Beat the cream cheese and peanut butter on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Place on the top oven rack above the water-filled baking dish, bake for 1 hour. The cheesecake should still jiggle a little in the center – don’t overcook. Let cool in pan for 30 minutes.

Chill in the refrigerator, loosely covered, for at least 4 hours.  Remove from the mold and transfer to a cake plate.

To make the drizzle, microwave the chocolate and shortening in 30-second intervals until melted. Drizzle over the cooled cheesecake and top with chopped peanut butter cups before serving.