Step-by-Step Instructions

1. Prepare the Oreo Crust

1. Preheat the oven to 325°F (163°C).
2. In a food processor, crush the Oreos into fine crumbs.
3. Mix the crumbs with melted butter until well combined.
4. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan.
5. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add vanilla extract and eggs one at a time, mixing after each addition.
3. Pour in the heavy cream and peanut butter, then beat until well incorporated.
4. Fold in the chopped Reese’s peanut butter cups.
5. Pour the batter over the Oreo crust and spread evenly.

3. Bake the Cheesecake

1. Place the springform pan in a larger baking dish filled with hot water (water bath method) to prevent cracks.
2. Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
4. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

4. Add the Caramel Topping

1. Drizzle caramel sauce over the chilled cheesecake.
2. Sprinkle sea salt, crushed Oreo cookies, and additional Reese’s pieces for extra flavor and crunch.