1. Preheat the oven to 350°F 175°C and line a 10×15 inch jelly roll pan with parchment paper leaving a slight overhang then lightly grease the parchment.

2. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar or cocoa powder to create a nonstick surface for rolling the hot cake.

3. In a large mixing bowl beat the eggs and granulated sugar on high speed for 5 to 7 minutes until the mixture is pale thick and has tripled in volume.

4. Beat in the vegetable oil vanilla extract and milk just until combined being careful not to deflate the airy egg mixture.

5. In a separate bowl whisk together the flour cocoa powder baking powder and salt until no lumps remain then gently fold the dry ingredients into the egg mixture just until no streaks of flour remain.

6. Pour the batter into the prepared pan spread it into an even layer to the corners and bake for 10 to 12 minutes until the cake springs back lightly in the center.

7. Immediately run a knife around the edges if needed invert the hot cake onto the prepared towel peel away the parchment and starting from the short side roll the cake up in the towel into a snug spiral.

8. Let the rolled cake cool completely on a wire rack while wrapped in the towel so it sets the rolled shape and becomes flexible without cracking.

9. For the filling beat the creamy peanut butter cream cheese and softened butter together until smooth and fluffy then gradually add the powdered sugar mixing until thick and creamy.

10. Beat in the vanilla extract and heavy cream a tablespoon at a time until the filling is silky spreadable and holds soft peaks adding a little more powdered sugar if it seems too loose.

11. Carefully unroll the cooled cake remove the towel and spread the peanut butter filling evenly over the surface leaving a small border around the edges to prevent overflow.

12. Re roll the cake without the towel starting from the same short side and wrap the filled roll tightly in plastic wrap then refrigerate for 30 to 45 minutes until the filling is firm.

13. To make the ganache place the semisweet chocolate chips in a heatproof bowl heat the heavy cream just to a simmer and pour it over the chocolate.

14. Let the mixture sit for 1 minute then stir gently from the center outward until smooth glossy and fully melted then stir in the light corn syrup or butter for extra shine.

15. Allow the ganache to cool for several minutes until it thickens slightly but is still pourable then transfer the chilled roll cake to a serving platter.

16. Pour or spoon the ganache over the cake letting it drip down the sides then immediately sprinkle the top with chopped mini peanut butter cups and cookie crumbs.

17. Chill the decorated roll for about 20 minutes to set the ganache then slice with a warm sharp knife wiping between cuts for clean spirals and serve.