To make the crust: Position rack in the lower center of the oven. Preheat to 350F.

In the bowl of a food processor, pulse the cream filled cookies (cream filling and all) and process until finely ground; add the melted butter and process until the mixture starts to stick together.

Press the crumb mixture in the bottom of a greased 10-inch springform pan.

Bake for about 12 minutes and then set aside to cool while you make the filling.

To make the filling: In the bowl of a stand mixer, using the paddle attachment on low speed, combine the cream cheese and peanut butter until smooth; add sugar and continue to beat until smooth.

Add the eggs, one at a time, followed by the sour cream and vanilla: again, beating until smooth. Be careful to incorporate as little air as possible.

Pour enough batter into a 10-inch springform pan to cover the bottom crust; add all but the 16 reserved mini peanut butter cups and top with remaining batter.

Wrap the sides of the springform pan with insulated cake strips and place on a sheet pan (keeps the cheesecake sides from over baking).

Bake for 1 hour and 25 minutes.

To make the topping: Whisk together the sour cream, sugar, and vanilla until the sugar dissolves; set aside at room temperature until cheesecake is done.

After 1 hour and 25 minutes, remove the cheesecake from the oven, but don't turn it off yet.

Pour sour cream topping onto hot cheesecake and smooth the surface; return to hot oven for 5 minutes.

Remove from oven and cool for 1 hour before placing in the fridge to chill for at least 4 hours (overnight is preferable).

To garnish: Just before service, fill a large disposable pastry bag fitted with a large closed star tip and pipe a decorative border of sweetened whipped cream around the perimeter of the chilled cheesecake and evenly distribute the Reese's peanut butter cup minis.