1-Preheat your oven: preheat your oven to 325°F to get that warm, cozy vibe going.

2-Prepare the crust: Blend those 30 chocolate sandwich cookies into fine crumbs and mix them with 6 tablespoons of melted butter and a dash of salt. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan, then bake for 10-12 minutes until it’s golden. Let it cool completely while you prepare the rest this crust is the foundation of all that creamy goodness!

3-Wrap your springform pan: Wrap your springform pan tightly in aluminum foil to keep water out during baking.

4-Make the filling: In a large bowl, beat 32 oz of softened cream cheese until it’s super smooth, then add 5 eggs one at a time, scraping the bowl after each to ensure everything mixes evenly. Stir in 1 1/2 cups of brown sugar, 1 cup of smooth peanut butter, 1/2 cup of heavy whipping cream, and 1 teaspoon of vanilla extract. Gently fold in 12 oz of chopped miniature peanut butter cups for those surprise chocolate bits.

5-Bake the cheesecake: Pour this luscious filling into your cooled crust and place the pan in a larger one. Add about 1 inch of hot water to the outer pan for a water bath it’s a game-changer for that silky texture! Bake for 1 hour and 15 minutes until the center is just set, then turn off the oven and let it cool inside for another hour. After that, remove it, cool completely, and refrigerate until it’s fully chilled.

6-Make the topping: Finally, for the topping, heat 1/2 cup of heavy whipping cream until it simmers, add 1 cup of semi-sweet chocolate chips, let it sit for 2 minutes, and stir until smooth. Pour it over the cheesecake and top with 8 oz of miniature peanut butter cups oh, what a sight!