1. Crush the chocolate sandwich cookies into fine crumbs using a food processor. Mix with melted butter and press into a springform pan. Chill while making the filling.

2. In a large bowl, beat the cream cheese and peanut butter until smooth.

3. Add powdered sugar and vanilla extract, and continue mixing until fully combined.

4. Gently fold in the whipped topping until light and fluffy.

5. Stir in half of the chopped mini Reese’s.

6. Pour the mixture into the prepared crust and smooth the top. Refrigerate for at least 4 hours.

7. Heat heavy cream until hot (not boiling) and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.

8. Pour ganache over the chilled cheesecake.

9. Top with remaining chopped Reese’s and drizzle with additional chocolate or caramel if desired.