Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides. (An 8 1/2-inch pan will also work).

Combine 3 cups crushed Oreos with 6 tablespoons of melted unsalted butter. Press into the prepared pan and up the sides about 1/2 inch.

Bake for 8-10 minutes in preheated oven. Cool on a wire rack while you prepare the filling.

Cover the outside of the pan with aluminum foil so that the water from the water bath cannot get in. You'll probably need 2-3 layers to achieve this.

Reduce temperature to 300°F.

In a large bowl beat 3 blocks of room temperature cream cheese until smooth.

Add 1 cup granulated sugar and 2 tablespoons of flour and mix on medium-high for 1-2 minutes, scraping the bowl as needed.

Reduce to low and add 4 eggs one at a time.

Add 3/4 cups of creamy peanut butter, 2/3 cups of sour cream, and 2 teaspoons of vanilla and continue to mix on low.

Fold in 30 chopped mini Reeses cups.

Pour into prepared crust.

Place the pan into a large roasting pan. Carefully pour hot water into the pan about 1 inch up the side of the cheesecake pan. Bake on center rack until cheesecake is set, about 50- 1 hour 25 minutes. You'll know the cheesecake is done when the center is slightly jiggly but the edges are set. If you're unsure you can stick a thermometer in the cheesecake. The safe internal temperature is 150°F. It will leave a hole in the cake but the chocolate ganache will cover it up.

Turn off the oven and let cool for 30 minutes with the oven door propped open an inch or two. Remove and cool completely- take the pan out of the water and place it on a wire rack. Cool for at least 1 hour at room temperature then place in fridge 5-6 hours or overnight.

Once the cheesecake is cooled and firm, remove it from the pan and place it on a serving plate before decorating.

Place 1/2 cup (4 oz) semi-sweet chocolate chips or chopped chocolate in a heat-proof bowl. Place 6 tablespoons of heavy cream in another heat-proof bowl. Microwave the cream until it begins to boil(about 45 seconds) then pour over the chocolate.

Let sit for 2-3 minutes before whisking until smooth and completely melted.

Spread evenly over cooled cheesecake.

Add 1/4 cup of powdered sugar, 3 tablespoons of creamy peanut butter, 1/4 teaspoon of vanilla, and 1/4 cup of the whipping cream to a medium bowl and whisk until thick and creamy.

Whip the remaining 3/4 cup of cream in a large bowl until medium peaks form, 1-2 minutes.

Add peanut butter mixture and whip until stiff about 10-15 seconds.

Pipe whipped cream around the cake. I used a piping bag and Wilton tip #21 to pipe shells around the edge. Place half a Reeses cup in between.

Refrigerate the cheesecake until ready to serve. Enjoy!