1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the chocolate cookie crumbs and melted butter until evenly combined.

3. Press the crumb mixture firmly into the bottom of the springform pan and bake for 8 to 10 minutes, then let it cool.

4. In a large bowl, beat the cream cheese until smooth.

5. Add the granulated sugar and mix until creamy.

6. Blend in the peanut butter, sour cream, and vanilla extract until smooth.

7. Add the eggs one at a time, mixing on low speed just until combined.

8. Fold in the chopped Reese’s Peanut Butter Cups.

9. Pour the filling over the cooled crust and smooth the top.

10. Bake for 55 to 65 minutes until the edges are set and the center still jiggles slightly.

11. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

12. Remove the cheesecake, cool to room temperature, then refrigerate for at least 6 hours or overnight.

13. Heat 1/2 cup heavy cream until hot, then pour it over the chocolate chips and stir until smooth to make the ganache.

14. Spread the ganache over the chilled cheesecake.

15. Whip the remaining 1/4 cup heavy cream with the powdered sugar until soft peaks form.

16. Pipe or spoon the whipped cream over the cheesecake.

17. Finish with caramel sauce, extra chopped Reese’s Peanut Butter Cups, and extra cookie crumbs.

18. Slice and serve chilled.