REESE'S and Cheesecake is a match made in food heaven! Enjoy that combo with HERSHEY'S CHIPITS recipe here.
Peanut Butter Crumb Crust: Stir vanilla wafer crumbs and sugar in medium bowl. Place peanut butter and butter in small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1-inch (2.5 cm) up the side of a 9-inch (2.5 L) springform pan.
Cheesecake: Preheat the oven to 400°F (200°C). Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces; set aside.
Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly. Place 2 cups (500 mL) batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.
Bake for 10 minutes. Without opening oven door, reduce temperature to 350°F (180°C). Bake for additional 50 to 55 minutes or until center is almost set.
Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate for 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream (if using) and additional peanut butter cup pieces. Cover; refrigerate leftover cheesecake.