1. Preheat oven to 350°F (175°C). Crush the chocolate sandwich cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Lower oven temperature to 325°F (163°C). In a large bowl, beat the softened cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar. Mix until fully combined.

3. Add sour cream and vanilla extract to the mixture and beat until smooth.

4. Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix.

5. Gently fold in chopped mini peanut butter cups with a spatula.

6. Pour the filling over the cooled crust. Tap the pan on the counter to release air bubbles.

7. Bake at 325°F for 55–65 minutes, until the edges are set and the center slightly jiggles.

8. Turn off oven and leave the cheesecake inside with the door cracked for 1 hour.

9. Remove from oven and refrigerate for at least 6 hours or overnight to fully set.

10. Before serving, top with more chopped peanut butter cups, melted chocolate, and caramel sauce. Slice with a hot knife for clean edges.