Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 8-10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and completely smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream, peanut butter and vanilla extract and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Mix in chopped Reese’s just until combined.

Pour the cheesecake batter evenly into the crust.

Place the springform pan inside another larger silicone pan. Then, place the inset pans into a larger pan and fill the outside pan with enough warm water to go about halfway up the sides of the silicone pan.

Bake in the center rack of the oven for 1 hour 25 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping. Let cool on the counter until the cheesecake is no longer warm.

Refrigerate until firm, 5-6 hours or overnight.

When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

Make the chocolate ganache by putting the chocolate chips in a heat proof bowl and set them aside. Pour the heavy whipping cream into another heat proof bowl and microwave it until it just begins to boil, then pour it over the chocolate chips.

Allow chocolate and cream to sit for 2-3 minutes, then whisk until smooth.

Pour the ganache onto the cheesecake and spread into an even layer.

Next make the whipped cream. Add the powdered sugar, peanut butter, vanilla extract and 3 tablespoons of the heavy cream to a medium bowl and whisk until thick and creamy.

In a separate larger bowl, whip the remaining heavy cream until medium peaks form, about 1-2 minutes.

Add the peanut butter mixture to the whipped cream and whip until no streaks remain and it forms stiff peaks, about 10-15 seconds. Be careful not to over whip during this step or it’ll separate and thin out, rather than thicken. Use a rubber spatula to fold everything together to ensure everything is evenly distributed.

Fill a piping bag fitted with a piping tip with whipped cream. Pipe shells of whipped cream around the edge of the cheesecake, leaving a bit of space between each mound of cream. Place a half of a large Reese’s between each mound of whipped cream.

Refrigerate cheesecake until ready to serve. Best when stored well-covered and eaten within 3-4 days.