Instructions:
Make the Crust:
1. Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Stir until the mixture resembles wet sand.
2. Press the mixture into the bottom of a 9-inch springform pan, creating a firm, even layer.
3. Refrigerate the crust to let it set while you prepare the filling.
Prepare the Filling:
1. Whip the heavy cream in a large mixing bowl until stiff peaks form, then set aside.
2. In another bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
4. Stir in the mini chocolate chips and Reese’s Pieces until evenly distributed.
5. Pour the filling over the prepared crust, spreading it out evenly.
Add the Topping:
1. Whip the heavy cream with powdered sugar until stiff peaks form, then spread or pipe it over the cheesecake.
2. Sprinkle the top with mini chocolate chips, Reese’s Pieces, and assorted mini chocolate candies.
3. Drizzle with chocolate syrup for an extra touch of decadence.
Chill and Serve:
1. Refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets completely.
2. Once ready to serve, remove the sides of the springform pan, slice, and enjoy this rich, no-bake treat packed with peanut butter and chocolate goodness!
