• Preheat oven to 325°F.

   Prep your springform cake pan by lining it or if you prefer just make sure to spray with nonstick or use a baking paper that you like so that you can remove the cheesecake easily when it is done.

  Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs.

   Add in the melted butter and sprinkling of salt and mix. When done-press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake only the crust for 10-12 minutes, then set aside to cool.  Then wrap aluminum foil around the outside and the bottom of the springform pan tightly to ensure water cannot leak through. 

Cheesecake

•  In a mixer, beat the cream cheese until smooth.  Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add the brown sugar, peanut butter, cream and vanilla and mix until combined. Gently fold in the chopped up Reese’s Miniatures and then pour the mixture into the cooled crust.

  Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan to keep the cheesecake moist and from cracking or breaking while baking. (that is why it was wrapped in foil) 

  Bake the cheesecake until it is just about set, about 1 hour 15 minutes and then turn off the oven and allow the temperature to come down in the oven for about an hour. Remove the cheesecake from the oven, cool completely, and refrigerate until completely cool.

Topping

• To make the chocolate topping, heat the cream until simmering and then remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, and stir until smooth.  

  Pour over the top of the cheesecake generously allowing it to drip down the sides and then sprinkle  Reese’s crumbles over the top to finish it.

  Serve and Enjoy!