# Ingredient List:
→ Crust
01 - 1.5 cups chocolate cookie crumbs, crushed with cream removed
02 - 0.25 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 0.67 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 0.5 cup sour cream
08 - 0.5 cup creamy peanut butter
09 - 1 teaspoon vanilla extract
→ Topping and Garnish
10 - 1.5 cups mini peanut butter cups, roughly chopped
11 - 0.5 cup semisweet chocolate chips
12 - 2 tablespoons creamy peanut butter, melted for drizzling
# How to Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine chocolate cookie crumbs, melted butter, and sugar in a medium bowl until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then cool slightly.
03 - In a large bowl, beat cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
04 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla extract until smooth and uniform.
05 - Fold 1 cup of the chopped mini peanut butter cups into the cheesecake filling using a spatula.
06 - Pour the cheesecake filling over the cooled crust and spread evenly with a spatula.
07 - Sprinkle the remaining 0.5 cup chopped peanut butter cups evenly over the top of the filling.
08 - Bake for 25 to 28 minutes, or until the center is just set with a slight jiggle when gently shaken.
09 - Cool completely at room temperature, then refrigerate for at least 2 hours until firm and fully set.
10 - Drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into 16 bars and serve chilled.
