Crush Oreo cookies in a food processor and add to a bowl, mix in melted butter and press mixture into the bottom of a spring form pan. Place in the fridge and allow to chill for about 30 minutes.

In a large bowl beat cream cheese, powdered sugar, vanilla and peanut butter until completely combined. Fold in the whipped topping until blended. Fold in half of your Reese's.

Spread the cheesecake mixture over the Oreo crust and place it back in the fridge of at least 4 hours.

Top with the remaining Reese's, I also added some chocolate sauce just to take it up a little more.