# What You'll Need:
→ Crust
01 - 1 1/2 cups chocolate cookie crumbs, crushed with cream removed
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 16 ounces cream cheese, softened
05 - 2/3 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1/2 cup sour cream
08 - 1/2 cup creamy peanut butter
09 - 1 teaspoon vanilla extract
→ Mix-Ins & Topping
10 - 1 1/2 cups mini peanut butter cups, roughly chopped
11 - 1/2 cup semisweet chocolate chips, optional for garnish
12 - 2 tablespoons creamy peanut butter, melted for drizzling
# How to Prepare:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until evenly moistened. Press firmly into the bottom of prepared pan.
03 - Bake crust for 8 minutes, then remove from oven and cool slightly.
04 - In a large bowl, beat softened cream cheese and sugar together until smooth and creamy, scraping down bowl sides.
05 - Add eggs one at a time, beating just until combined after each addition. Mix in sour cream, peanut butter, and vanilla extract until smooth and uniform.
06 - Fold 1 cup of chopped mini peanut butter cups into the cheesecake mixture.
07 - Pour cheesecake filling over cooled crust and spread evenly. Sprinkle remaining 1/2 cup chopped peanut butter cups over the top.
08 - Bake for 25-28 minutes, or until the center is just set and slightly jiggly.
09 - Cool bars completely at room temperature, then refrigerate for at least 2 hours until firm.
10 - Drizzle with melted peanut butter and sprinkle with chocolate chips if desired. Slice into bars and serve chilled.
