• 4 1/2 cups Oreo cookie pieces
• 1 cup finely chopped roasted peanuts
• 1/2 cup butter, melted

In food processor, combine cookie pieces and peanuts with melted butter. Pulse until smooth. Press mixture into bottom of mini cheesecake pan.

Preheat oven to 275ºF. Beat cream cheese in bowl of an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add sugar, peanut butter and cream; mix until smooth. Coarsely chop peanut butter cups. Stir in vanilla then fold in peanut butter cups with a rubber spatula. Pour filling over prepared crust. Bake for 15-20 minutes, or until firm and lightly browned. Remove from over and allow to cool on a wire rack for 30-45 minutes. Drizzle with dark chocolate candy coating. Garnish with small peanut butter cups. Refrigerate for 2 hours.