Prepare the Crust:

• Preheat your oven to 325°F (160°C).
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
• Gradually add in the granulated sugar and vanilla extract, mixing until well combined.
• Add the eggs one at a time, mixing on low speed after each addition until just combined.
• Mix in the peanut butter until smooth.

Assemble the Cheesecake:

• Pour half of the cheesecake batter over the prepared crust.
• Sprinkle half of the chopped mini Reese’s Peanut Butter Cups over the batter.
• Pour the remaining cheesecake batter on top and smooth the surface.
• Sprinkle the remaining chopped Reese’s on top.

Bake the Cheesecake:

• Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Prepare the Whipped Topping:

• In a mixing bowl, whip the heavy cream until soft peaks form.
• Gradually add the powdered sugar and continue whipping until stiff peaks form.

Chill and Serve:

• Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
• Before serving, spread the whipped cream over the top and drizzle with chocolate sauce if desired. Garnish with additional mini Reese’s.