Crush the Oreo cookies into fine crumbs using a food processor or a rolling pin until they resemble sand. Combine the crumbs with melted butter and press into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.

In a chilled mixing bowl, whip the heavy whipping cream and powdered sugar on medium speed until stiff peaks form, about 3–5 minutes.

In another bowl, beat the cream cheese until smooth. Add peanut butter, granulated sugar, and vanilla extract, and mix until blended.

Gently fold in the whipped cream into the peanut butter mixture, maintaining its airy texture.

Fold in the chopped Reese’s Peanut Butter Cups.

Spread the cheesecake filling over the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Before serving, whip additional cream with powdered sugar until soft peaks form and spread on top of the cheesecake.

Garnish with chopped Reese’s, drizzled peanut butter, and hot fudge.