Place the Nutter Butter cookies into a large ziplock bag and crush into fine crumbs with a rolling pin (or crush the cookies in your food processor). Pour into a bowl and mix with the melted butter until fully combined.
Press the crumb and butter mixture into the bottom of the prepared baking dish. Set aside.
To make the cheesecake
Preheat the oven to 325 degrees.
In a large bowl, on medium speed, beat together the cream cheese, peanut butter, sugar, and flour until smooth and creamy.
Beat in the eggs, one at a time.
Stir in the milk.
Pour the batter onto the prepared crust and gently spread it out evenly.
Press the unwrapped Reese’s cups into the batter, evenly spaced, so when you cut the bars, you’ll have 15. Once you have them placed, gently tuck them into the batter so that they’re full covered. Use a spatula to spread the batter evenly across the top.
Bake for 10 minutes at 325 degrees.
After 10 minutes, reduce heat to 250 and bake for 40 minutes or until the center is just slightly jiggly.
Cool on the counter for 30 minutes then move to the refrigerator to cool for another 4+ hours. I put mine in overnight.
To top the cheesecake
Place the chocolate chips and tablespoon of peanut butter into a microwave safe bowl. Microwave for 10-20 second intervals (depending on your microwave) until melted, taking out to stir after each interval.
I placed the chocolate mixture into a baggie & snipped the tip (very small cut) and drizzle over the top. Place back into the fridge to let the chocolate set.
Cut into bars so that each bar gets a Reese’s cup. These make (what I think) are very generous sized bars. You could probably cut them in half (making 30 bars) and still have happy campers.