Preparation Steps

• Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. For extra-clean edges, add an acetate cake collar inside the ring.
• Make the crust: Place the cookie crumbs in a bowl and stir in the melted butter until the mixture resembles damp sand. Press firmly into the pan, going 1 inch up the sides. Freeze 15 minutes to set while you start the filling.
• Start the filling base: In a large bowl, beat the cream cheese and peanut butter until completely smooth and creamy, about 2 minutes, scraping the bowl as needed. Mix in the brown sugar, vanilla, and a pinch of salt until fluffy.
• Whip the cream for the filling: In a chilled bowl, whip 1 cup cold heavy cream with 1/3 cup powdered sugar to medium-stiff peaks.
• Lighten and fold: Whisk about one-third of the whipped cream into the peanut butter base to loosen. Gently fold in the remaining whipped cream just until no streaks remain, then fold in the chopped Reese’s.
• Fill and chill: Spread the filling into the cold crust and smooth the top. Tap the pan on the counter a couple of times to release any large air bubbles. Refrigerate at least 6 hours, preferably overnight, until fully set.
• Make the ganache drizzle: Heat 1/4 cup cream until steaming (do not boil). Stir in espresso powder if using. Pour over the chocolate chips and add 1 tablespoon peanut butter; let stand 2 minutes, then stir until glossy and smooth. Cool 10 minutes to thicken slightly for drizzling.
• Whipped cream topping: Beat 2/3 cup cold heavy cream with 2 tablespoons powdered sugar to stiff peaks. Transfer to a piping bag fitted with a large open-star tip, or plan to spoon on soft swirls.
• Finish and serve: Release the cheesecake from the pan. Drizzle the ganache over the top, pipe rosettes around the edge, and tuck halved Reese’s into the swirls. Chill 10 minutes to set the ganache, then slice with a warm knife, wiping between cuts.