Make the Crust:

• Preheat oven to 350°F (175°C).
• In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined.
• Press the crumb mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes, or until the crust is set and lightly golden.
• Remove from the oven and let it cool completely.

Prepare the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar and vanilla extract, and continue to mix until smooth.
• In a separate bowl, whip the heavy cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture.
• Add the peanut butter and sour cream, mixing until everything is well combined.
• Gently fold in the chopped Reese’s Peanut Butter Cups.

Assemble the Cheesecake:

• Once the crust has cooled, spread the cheesecake filling evenly over the crust, smoothing the top with a spatula.
• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to let it set.

Top the Cheesecake:

• Once the cheesecake is set, drizzle the melted peanut butter and melted chocolate chips over the top.
• Sprinkle the remaining chopped Reese’s Peanut Butter Cups over the cheesecake for decoration.

Serve:

• Slice and serve chilled!