Ingredients

For the crust

20 Nutter Butters

6 tbsp. melted butter

For the cheesecake

22 Reese's Peanut Butter Cups, divided

3 8-oz. blocks cream cheese, softened

3/4 c. sugar

3 large eggs

1 c. creamy peanut butter, divided

1/4 c. sour cream

1 tsp. pure vanilla extract

Reese's pieces, for topping

Directions

1Preheat oven to 350º and double-wrap an 8" springform pan with aluminum foil.

2Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.

3Top with a layer of 16 Reese's cups (they will be tight).

4Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.

5Pour cheesecake filling over Reese's layer.

6Bake in a water bath until only slightly jiggly in the center, 1 hour.

7Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.

8When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.

9Halve remaining Reese's Cups and arrange in a ring around the edge of the cheesecake.

10Sprinkle the middle with Reese's Pieces and serve.