# What You'll Need:
→ Crust
01 - 1.5 cups chocolate cookie crumbs, crushed with cream removed
02 - 0.25 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 0.67 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 0.5 cup sour cream
08 - 0.5 cup creamy peanut butter
09 - 1 teaspoon vanilla extract
→ Toppings and Mix-Ins
10 - 1.5 cups mini peanut butter cups, roughly chopped
11 - 0.5 cup semisweet chocolate chips
12 - 2 tablespoons creamy peanut butter, melted
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of prepared pan and bake for 8 minutes. Cool slightly.
03 - In a large bowl, beat cream cheese and sugar together until smooth and creamy. Scrape down sides of bowl.
04 - Add eggs one at a time, beating just until combined. Mix in sour cream, peanut butter, and vanilla extract until smooth and uniform.
05 - Fold in 1 cup of the chopped mini peanut butter cups into the cheesecake filling.
06 - Pour cheesecake filling over cooled crust and spread evenly. Sprinkle remaining 0.5 cup chopped peanut butter cups over the top.
07 - Bake for 25 to 28 minutes, or until center is just set and slightly jiggly. Do not overbake.
08 - Cool completely at room temperature, then refrigerate for at least 2 hours until firm.
09 - Before serving, drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars and serve chilled.
