1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Combine Oreo crumbs and melted butter in a bowl. Press into the bottom of the springform pan and bake for 10 minutes. Let cool.

3. In a large mixing bowl, beat cream cheese until smooth. Add peanut butter, sugar, and sour cream, and beat until well combined.

4. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract.

5. Gently fold in the chopped mini Reese’s cups.

6. Pour the batter over the cooled crust and smooth the top.

7. Bake for 55-65 minutes or until the center is set but still slightly jiggly.

8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

9. Remove and let cool to room temperature, then chill in the refrigerator for at least 6 hours or overnight.

10. Make the ganache: heat heavy cream until steaming, pour over chocolate chips, and let sit 2 minutes. Stir until smooth.

11. Drizzle the cheesecake with ganache, caramel sauce, and top with more chopped mini Reese’s cups before serving.