Prepare the Crust:

• Preheat the oven to 325°F (160°C).
• Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper on the bottom and sides.
• Place the Oreo cookies in a food processor and pulse until fine crumbs form.
• Add the melted butter to the cookie crumbs and pulse until the mixture resembles wet sand.
• Press the mixture firmly into the bottom and halfway up the sides of the prepared pan.
• Bake the crust for 10-12 minutes, or until it appears set. Remove from the oven and allow it to cool on a wire rack.

Prepare the Filling:

• In a large bowl, beat the softened cream cheese, granulated sugar, and smooth peanut butter on high speed until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
• Mix in the sour cream, heavy cream, and vanilla extract until well combined.
• Gently fold in the chopped Reese’s Peanut Butter Cups.

Assemble and Bake:

• Pour the cheesecake batter over the cooled crust, spreading it evenly.
• Wrap the bottom and sides of the springform pan with foil to prevent water from seeping in.
• Place the foil-wrapped pan into a larger roasting pan.
• Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath.
• Carefully transfer the setup to the preheated oven and bake for 40-50 minutes, or until the center is set but still slightly wobbly.
• Once done, turn off the oven, open the door slightly, and let the cheesecake cool inside the oven for one hour.
• Afterward, remove the cheesecake from the oven and water bath, and let it cool completely at room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.

Prepare the Topping:

• In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not let it boil).
• Place the semi-sweet chocolate chips in a heatproof bowl.
• Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
• After 5 minutes, stir the mixture until smooth and glossy, creating a ganache.

Decorate the Cheesecake:

• Pour the chocolate ganache over the chilled cheesecake, allowing it to spread evenly and drip down the sides.
• Sprinkle additional chopped Reese’s Peanut Butter Cups on top for garnish.
• Drizzle caramel sauce over the top just before serving.