Serving size: 10

Crust
1 cup chocolate wafer cookies, crumbled
1/2 cup roasted unsalted peanuts, coarsely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar, firmly packed
Pinch of salt

Filling
32 ounces cream cheese, at room temperature
1 1/2 cups brown sugar, firmly packed
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces),
    cut into 3/4-inch pieces

Topping
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Crust: Position rack in center of oven and preheat to 350 degrees F. Butter a 9-inch springform pan with 2 3/4-inch sides.

Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F.

Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack for 10 minutes.

Topping: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.