Crush the chocolate sandwich cookies into fine crumbs. Mix with melted butter until evenly moistened
Press the cookie mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling
Beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla. Mix until creamy and fully combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until the filling is smooth and fluffy.
Fold in the chopped Reese's Peanut Butter Cups, reserving some pieces for the topping.
Spread the filling evenly over the chilled cookie crust. Smooth the top with a spatula.
Decorate with the remaining chopped Reese's cups. Add whipped cream, cookie crumbs, or a light peanut butter drizzle if desired
Cover and refrigerate for at least 6 hours, preferably overnight
Remove the springform sides and slice with a sharp, warmed knife. Serve chilled
