Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or line it with parchment paper.

Prepare the Crust: Place the Oreo cookies in a food processor and pulse them into fine crumbs. In a mixing bowl, combine the Oreo crumbs with the melted butter and stir until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes to set the crust, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and brown sugar, and continue to beat until fully combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until smooth and creamy. Gently fold in the chopped Reese’s Peanut Butter Cups and crushed Oreos. Pour the cheesecake filling into the cooled crust, spreading it out evenly.

Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes or until the edges are set, and the center is slightly jiggly but not liquid. You can use a water bath if desired to help prevent cracking. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Chill the Cheesecake: After the cheesecake has cooled, remove it from the oven and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.

Add the Toppings: Once the cheesecake has chilled, drizzle with the extra caramel sauce over the top. Then, sprinkle the chopped Reese’s Peanut Butter Cups and crushed Oreo cookies over the cheesecake as garnish.

Serve: Slice and serve chilled. Enjoy this indulgent and creamy Caramel Reese’s Oreo Cheesecake!