This recipe is adapted from “Baked Bree” and is DELICIOUS! Perfect combination of cheesecake, peanut butter, and chocolate. Huge hit with anyone who tries it!
Line an 8 inch baking pan with foil, hanging the foil over the sides to make it easy to lift. Preheat oven to 325.
Put the graham crackers in a food processor or blender and blend until smooth. Add in the brown sugar, melted butter, flour, and salt. Pulse until combined.
Smooth graham cracker crumbs into the bottom of the pan and press flat. Bake until slightly golden, about 6 minutes. Remove from oven and let cool slightly.
Meanwhile, prepare cheesecake. Beat the room temperature cream cheese until smooth, about 6-10 minutes.
Add in the sugar, and beat again until light and fluffy. Scrape the bowl and add the eggs in 1 at a time. Beat in the sour cream and vanilla until well blended.
While filling is mixing, chop up the Reeses into small pieces, about 6 per peanut butter cup.
Add in 9 of the chopped cups worth, saving the rest for garnish. Pour batter into slightly cooled crust. Bake until cheesecake is set but the inside still jiggles, about 35 minutes. Rotate pan halfway through baking.
Let the cheesecake cool on a wire rack for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.
Melt chocolate in the microwave, stirring every 30 seconds, and drizzle over the bars. Try using a fork to drizzle on the chocolate, as my method with a spoon turned out a bit clumpy. But hey, more chocolate can’t be bad. Top each bar with a piece of Reeses.