Preheat the oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, and mix until well combined.
Add the eggs one at a time, beating after each addition. Stir in the peanut butter until the mixture is smooth.
Fold in half of the chopped Reese’s peanut butter cups into the batter. Pour the batter over the prepared crust and smooth the top.
Bake the cheesecake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Let cool slightly.
Drizzle the chocolate ganache over the chilled cheesecake. Top with the remaining chopped Reese’s peanut butter cups, peanut butter chips, and caramel sauce. Add whipped cream for garnish if desired.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes
