1.Prepare and Bake the Crust

Adjust your oven rack to the middle and preheat the oven to 350°F (177°C).

Grease a 9-inch springform pan generously with flour-based baking spray, then line the bottom with parchment paper.

In a food processor, pulse the Oreo cookies into fine crumbs.

Add the roasted peanuts (if using) and pulse again until the peanuts are broken into very small bits.

Add the light brown sugar, salt, and melted butter to the food processor. Pulse until the mixture is well combined, and the crumbs slightly clump together.

Transfer the crust mixture into the prepared springform pan. Use the bottom of a measuring cup or a spatula to press it firmly and evenly into the bottom of the pan.

Bake the crust for 8–10 minutes until it’s set.

Remove from the oven and let it cool on a wire rack. While the crust cools, reduce the oven temperature to 325°F (163°C).

Once the crust has cooled, wrap the sides of the springform pan in 5–6 overlapping sheets of aluminum foil, making sure the foil comes high enough up the sides to protect against water from a water bath.

2.Make the Cheesecake Batter

In a large mixing bowl (or in a stand mixer fitted with a paddle attachment), beat the 32 oz of cream cheese on medium-high speed for about 4–5 minutes, until it becomes lighter in texture and very smooth.

Add the 1 1/2 cups light brown sugar, the ½ cup creamy peanut butter, and 1 teaspoon vanilla extract. Mix on medium speed until everything is fully incorporated.

With the mixer running on low, slowly add the ¼ cup heavy whipping cream, mixing just until smooth.

Then add the 4 large eggs (which should be room temperature and slightly whisked) bit by bit, mixing slowly so you don’t incorporate too much air.

Once the eggs are blended in, fold in the chopped Reese’s mini peanut butter cups until they are evenly distributed in the batter.

3.Bake the Cheesecake

Pour the cheesecake batter over your prepared and cooled crust in the foil-wrapped springform pan.

Place the springform pan into a larger roasting pan. Carefully pour very hot (or boiling) water into the roasting pan until the water comes up to about halfway up the sides of the cheesecake pan. This creates a water bath to help the cheesecake bake gently and prevent cracking.

Bake at 325°F (163°C) for about 50–55 minutes, or until the edges are set but the center jiggles slightly when tapped.

When the cheesecake is done baking, turn off the oven. Keep the door closed and let the cheesecake cool in the water bath for 45 minutes so it cools slowly.

Remove the cheesecake from the roasting pan carefully (beware of hot water), unwrap it from the foil, and place it on a wire rack to cool to room temperature, about 1–1.5 hours.

Once at room temperature, loosely cover the top of the cheesecake with aluminum foil or plastic wrap, and refrigerate for at least 4 hours, though overnight is best for full flavor and firmness.

4.Prepare the Chocolate Ganache Topping (Optional)

Place 4 oz of semi-sweet chocolate chips in a small heat-safe bowl.

Heat 1/3 cup heavy whipping cream in a separate microwave-safe container until very hot, then pour it over the chocolate chips.

Let the mixture sit covered (with foil or a lid) for 2 minutes so the hot cream melts the chocolate.

Slowly whisk until the chocolate and cream combine into a smooth, glossy ganache.

Pour the ganache over the top of the chilled cheesecake, spreading it gently with an offset spatula. If desired, decorate with more mini Reese’s cups.