Step 1

Crust : Mix the Oreo crumbs and melted butter in a small mixing bowl until everything is evenly coated and mixed well.

Step 2

Press the crumbs firmly into the bottom of a 9x13 cake pan to form an even layer. Place the pan in the freezer for 20 minutes while you prepare the rest.

Step 3

Peanut Butter Cheesecake Layer : In a large bowl using an electric hand mixer, beat together the cream cheese and powdered sugar until smooth and combined.

Step 4

Mix in the peanut butter.

Step 5

Mix in the Cool Whip and beat on low speed just until combined.

Step 6

Spread the peanut butter mixture into an even layer over the Oreo crust.

Step 7

Chocolate Pudding Layer : Pour the chocolate instant pudding mix and the half and half into a mixing bowl. Whisk together for 1-2 minutes until it's well combined, smooth, and thickened.

Step 8

Spread the chocolate pudding over the peanut butter layer.

Step 9

Topping : Spread the Cool Whip over top for the final layer. Cover the cake pan with plastic wrap or a lid, and refrigerate for at least 8 hours or overnight is even better.

Step 10

When ready to serve sprinkle the mini Reese's over top and drizzle the warmed peanut butter. * Warm up the peanut butter in the microwave for about 45-60 seconds or until it's a pourable consistency for drizzling.