• Line a 9 x 13 baking dish with parchment paper and lightly spray with non-stick spray. Set aside.

To make the crust

• Place the Nutter Butter cookies into a large zip top bag and crush into fine crumbs with a rolling pin (or crush the cookies in a food processor). Pour into a large bowl and add the melted butter. Mix until fully combined.
  16 Nutter Butter cookies, 1/4 cup unsalted butter
• Press the crumb mixture evenly into the bottom of the prepared baking dish. Set aside.

To make the cheesecake

• Preheat the oven to 325° F.
• In a large bowl, on medium speed, beat together the cream cheese, peanut butter, sugar, and flour until smooth and creamy.
  16 ounces cream cheese, 1 cup granulated white sugar, 1/2 cup peanut butter, 3 Tablespoons all purpose flour
• Beat in the eggs, one at a time.
  4 large eggs
• Stir in the milk.
  1/2 cup milk
• Pour the batter onto the prepared crust and gently spread it out evenly.
• Unwrap the peanut butter cups and gently press them into the batter, evenly spaced, so when the bars are cut, each gets one. They should be fully covered with the batter - use a spatula to smooth it evenly across the top.
  15 full size peanut butter cups
• Bake for 10 minutes at 325° F.
• After 10 minutes, reduce heat to 250 and bake for 40 minutes or until the center is just slightly jiggly.
• Remove from the oven and cool on the counter for 30 minutes. Once cooled, move the entire pan to the refrigerator to cool for another 4+ hours (up to overnight).

To make the drizzle

• Place the chocolate chips and tablespoon of peanut butter into a microwave safe bowl. Microwave in 10 second intervals, stirring between each, until melted and smooth.
  1/2 cup chocolate chips, 1 Tablespoon creamy peanut butter
• Pour the melted chocolate into a plastic baggie, snip the tip, 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.