Preheat your oven to 325° F. Mix the Oreo crumbs with 2 tbsp of sugar and the melted butter, and press into the bottom of a 9-inch springform cake pan.

With an electric mixer, beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Fold in 1 cup of peanut butter until combined throughout. Reserve the remaining peanut butter for drizzling on top once the cheesecake is baked.

Pour the cheesecake batter over the Oreo crust and bake for about 55 minutes. The cheesecake will be slightly golden around the edges and the center will jiggle a little if you shake the pan slightly, when done.

While the cheesecake is cooling on the counter, make the chocolate ganache. Heat 1 cup heavy whipping cream in a small saucepan on the stove or in the microwave. One heated throughout, mix in the chocolate chips and whisk together until the chocolate has melted and the mixture begins to thicken. Wait about 5-10 minutes before drizzling on the top of the cheesecake. Top the cheesecake with Reese's Pieces and Reese's Peanut Butter cups. Melt the remaining 1/3 cup of peanut butter and drizzle on top, along with any additional chocolate ganache you have leftover.

Cool the cheesecake in the fridge for at least 3 hours before cutting and serving. Enjoy!