Step 1

In a mixing bowl, add in the chocolate graham crackers and butter. Stir until the butter has coated all the graham crackers.

Step 2

Press the cracker crumbs into a 9.5 inch spring form pan. Press it up the sides of the pan as well as on the bottom. Set aside.

Step 3

Place the heavy cream in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.

Step 4

In a separate mixing bowl, add in the cream cheese and sugar. Mix until incorporated. Scrape down the sides and give it an additional mix.

Step 5

Add in the peanut butter and vanilla extract and mix until combined.

Step 6

Stir in the chopped mini Oreos with a spatula.

Step 7

Fold in the whipped cream in thirds with a spatula. Don't overmix.

Step 8

Pour the cheesecake filling into the crust and smooth out with the spatula.

Step 9

Place in the fridge to set up overnight.

Step 10

Heat the 2 tablespoons of peanut butter in the microwave for 30 seconds.

Step 11

Place in a sandwich bag and press out all the air in the bag. Cut a small hole in the corner.

Step 12

Drizzle the peanut butter over the top of the cheesecake.

Step 13

Place the whipped cream in a piping bag with a 1M tip. Pipe rosettes around the outer edge of the cheesecake.

Step 14

Fill the center of the cheesecake with peanut butter cups and mini Oreos.

Step 15

Cut and serve!