• Preheat your oven to 300 degrees F, and prepare a cookie sheet with water on the bottom shelf.

For Crust:

• Cover the base of a 9-inch springform pan with parchment paper.
• In a food processor, grind the Oreo cookies, including the cream, until they become fine crumbs.
• Combine the cookie crumbs with the melted butter, mix well, and firmly press into the bottom of the springform pan.

For Filling:

• In a bowl, beat the softened cream cheese and sugar until creamy. Blend in peanut butter, one egg, and vanilla until fully mixed.
• Melt the milk chocolate chips in a saucepan over medium heat, stirring constantly until smooth. Mix in another package of cream cheese until well combined.
• Stir in milk and a touch of vanilla extract.
• Crack the eggs into a bowl and temper by whisking in a bit of the chocolate mixture, then add the rest of the chocolate and whisk until smooth.
• Pour half of the chocolate batter over the prepared crust.
• Gently layer the peanut butter mixture over the chocolate batter and smooth the top carefully.
• Top with the remaining chocolate cheesecake mixture. Bake for about 50-60 minutes until the center is set. Allow to cool on a wire rack.
• After cooling for 5 minutes, run a knife around the edges to loosen the cheesecake, let it cool for an hour before refrigerating until completely set.

For Topping:

• Warm the heavy cream in the microwave for about 30 seconds, then pour it over the chocolate chips. Allow it to sit for a minute before stirring until smooth.
• Once the cheesecake is chilled, carefully remove the springform pan and pour the chocolate topping over the cheesecake, smoothing it out.
• Using a piping bag, create decorative swirls using Cool Whip around the edges and place a mini peanut butter cup on each swirl right before serving. Slice into 14 pieces and enjoy!