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Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil. Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed. Top with a layer of 16 Reese’s cups (they will be tight). Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla. Pour cheesecake filling over Reese’s layer. Bake in a water bath until only slightly jiggly in the center, 1 hour. Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight. When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate. Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake. Sprinkle the middle with Reese’s Pieces and serve.