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For the cheesecake:
Mix the crumbs and butter and press into the bottom of a greased 8-9 inch springform pan.
Beat the cream cheese, beat in the eggs, one at a time, followed by the sugar, sour cream and peanut butter.
Pour the batter into the pan with the crust, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set (the top will still be a little jiggly), about 60-70 minutes, before removing and letting cool at room temperature before transferring to the fridge to chill.
For the chocolate ganache and topping:
Melt the chocolate into the cream over medium-low heat and set aside.
Pour the chocolate ganache evenly over the cheesecake and sprinkle on the chopped peanut butter cups and let the cheesecake chill in the fridge until the chocolate is set
Nutrition Facts: Calories 641, Fat 45g (Saturated 21g, Trans 0.1g), Cholesterol 102mg, Sodium 384mg, Carbs 51g (Fiber 3g, Sugars 39g), Protein 10g
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