1
Preheat the oven to 325°F.
2
Crush 24 Oreos with a food processor or by hand and mix with melted butter. Press into a parchment lined 8x8 pan and bake 8-10 minutes. Let it cool.
3
Beat cream cheese and sugar until smooth.
4
Add sour cream, peanut butter, vanilla, and salt, mixing until combined.
5
Add the eggs and mix on low speed or by hand until just combined.
6
Spread this filling over the cooled crust. Bake for 30-40 min, until edges are set and the center still has a little jiggle. Cool for at least 30 minutes at room temp, then chill for at least 3 hours.
7
To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth. Stir in the butter until melted and glossy. Let it cool.
8
Pour this ganache over the chilled cheesecake.
9
Top with chopped reese’s peanut butter cups. Chill briefly again to let the top firm up if needed.