Reese's Cheesecake

For the Crust:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the Oreo Cookies in a food processor or blender and blend until the cookies are turned into crumbs.
3. Place the Oreo crumbs in a mixing bowl.  Stir in the melted butter.
4. Pour the mixture into a 9-inch springform pan.  Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
5. Refrigerate the crust while you prepare the cheesecake filling.

For the Cheesecake Layer:

1. Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
2. Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined.  Scrape down the sides of the bowls as needed.
3. Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined.  Be careful not to over mix.
4. Keep the mixer speed on low and mix in the creamy peanut butter and heavy cream until both are thoroughly combined.
5. Gently stir in the chopped mini peanut butter cups with a wooden spoon or spatula.
6. Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
7. Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
8. Bake for 60-70 minutes.  The edges should be set and the center should still appear jiggly.
9. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes.  Remove from the oven and carefully remove the cheesecake from the water.  Let the cheesecake cool completely at room temperature (approximately 1 hour).
10. Chill in the refrigerator for at least 4 hours or overnight.
11. When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.

For the Ganache Topping:

1. Place the heavy whipping cream in a microwave safe bowl.  Heat for 2-3 minutes until the cream is hot but not boiling.  Watch it closely so that it doesn’t get too warm and over boil.
2. Add the chocolate chips into the heavy whipping cream.  Cover with a plate and allow the mixture to sit for 2-3 minutes.
3. Then stir the mixture thoroughly until smooth and combined.
4. Pour the ganache topping slowly over the top of the cheesecake and top with the Rees’s peanut butter cups.
5. Then the cheesecake is ready to slice, serve and enjoy!.