Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• For the crust, combine crushed cookies and melted butter. Press evenly into the bottom of the prepared pan.
• Bake the crust for 10 minutes. Let cool completely.
• In a large bowl, beat cream cheese and sugar until smooth.
• Beat in eggs one at a time, then stir in sour cream, heavy cream, and vanilla extract.
• Fold in the chopped Reese's Peanut Butter Cups.
• Pour the filling over the cooled crust.
• Bake for 50-60 minutes, or until the center is almost set.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking.
• Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
• For the topping, melt chocolate chips, peanut butter, and vegetable oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
• Pour the chocolate peanut butter ganache over the chilled cheesecake and spread evenly. Garnish with whole Reese's Peanut Butter Cups.
• Slice and serve chilled.