Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
   1      cup           choc. wafer cookie crumbs
   2 1/2  ounces        roasted unsalted peanuts -- - coarsely
                        chopped
     1/4  cup           unsalted butter -- melted
   2      tablespoons   golden brown sugar -- - firmly packed
   1      pinch         salt
                        ***FILLING***
  24      ounces        cream cheese -- room temp.
   1 1/2  cups          golden brown sugar -- - firmly packed
     1/2  cup           creamy peanut butter -- - do not use
                        -- freshly
   1      teaspoon      vanilla extract
   4      large         eggs
     1/4  cup           whipping cream
  10      ounces        reese's peanut butter cups -- - cut into
                        ***TOPPING***
   2      cups          sour cream
     1/4  cup           sugar
   1      teaspoon      vanilla extract

Preparation:

FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2-inch up sides of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F. FOR FILLING: Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes. FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.