Follow these simple steps to create your own cheesecake masterpiece:

1. Preheat your oven to 325°F. Grease a 9-inch springform pan lightly with butter or cooking spray.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the peanut butter, sugar, and vanilla extract, continuing to mix until fully incorporated.
4. Add the eggs one at a time, mixing on low speed just until combined. Stir in the sour cream and chopped mini Reese’s Peanut Butter Cups by hand.
5. Pour the filling over the chilled crust, smoothing the top with a spatula. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
6. Turn off the oven, leaving the cheesecake inside with the door slightly ajar to cool gradually for about an hour. This helps prevent cracks.
7. To make the chocolate ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips, stirring until smooth and glossy.
8. Once the cheesecake has cooled, remove from the oven and pour the ganache over the top, spreading evenly. Chill in the refrigerator for at least 4 hours or overnight before serving.

As you make this cheesecake, remember that cooking is as much about feeling as it is about technique. Trust your instincts—something my abuela taught me—and enjoy the process.