1. Preheat the oven to 325°F (160°C). Place a large roasting pan on the center rack and bring a kettle of water to a simmer for the water bath. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil, lightly grease the inside, and line the bottom with parchment.

2. Make the crust: In a bowl combine the chocolate cookie crumbs, granulated sugar, and salt. Stir in the melted butter until all the crumbs are evenly moistened and the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of the prepared pan. Bake for 8 to 10 minutes, then cool slightly while you prepare the filling.

3. Melt the white chocolate in a heatproof bowl over barely simmering water or in the microwave in short bursts, stirring until smooth. Set aside to cool until just warm to the touch.

4. Beat the softened cream cheese on medium-low speed until completely smooth and free of lumps. Gradually add the granulated sugar and continue mixing, scraping down the bowl as needed, until the mixture is creamy and glossy.

5. Mix in the sour cream and heavy cream on low speed until fully blended. Add the eggs and egg yolk one at a time, mixing on low just until each one disappears into the batter. Avoid over-mixing so you don’t whip in too much air.

6. Pour in the cooled melted white chocolate and vanilla extract and mix on low until evenly combined. Fold in the 3/4 cup chopped Reese’s candies with a spatula so they’re distributed throughout the batter.

7. Warm the peanut butter in the microwave for 15 to 20 seconds until it is smooth and pourable. Pour about two-thirds of the cheesecake batter over the cooled crust. Drizzle roughly half of the warm peanut butter over the surface, then gently spoon the remaining batter on top. Drizzle the rest of the peanut butter over the top and use a knife or skewer to swirl it through the batter without scraping the crust.

8. Set the springform pan into the roasting pan in the oven. Carefully pour the hot water into the roasting pan until it comes halfway up the sides of the springform pan, creating a water bath. Bake for 60 to 70 minutes, or until the edges are set and the center jiggles slightly when the pan is gently tapped.

9. Turn off the oven, crack the door open several inches, and let the cheesecake sit in the oven for 45 minutes to cool gradually. Remove the pan from the water bath, unwrap the foil, and run a thin knife around the edge to loosen the cheesecake from the sides. Cool to room temperature, then refrigerate at least 6 hours or overnight until completely chilled and firm.

10. When ready to decorate, remove the springform ring and transfer the chilled cheesecake to a serving plate. For the ganache, heat the 1/4 cup cream just until steaming, then pour over the milk chocolate chips in a small bowl. Let sit for 1 minute, then stir until smooth and glossy. Let it cool slightly until thick but pourable.

11. Spoon the ganache over the top of the cold cheesecake, nudging some over the edges so it drips down the sides. Drizzle the caramel sauce over the top in thick ribbons. Pipe or spoon swirls of whipped cream around the outer edge and pile the extra chopped Reese’s candies over the whipped cream and center of the cheesecake.

12. Slice with a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices. Serve chilled, with extra caramel sauce on the side if you like. Store leftovers covered in the refrigerator for up to 5 days.