• Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper. Set aside.

Crust

• In a medium bowl, mix together peanut butter, sugar, and egg until smooth. Press the mixture evenly into the prepared pan.
• Bake for 15-18 minutes, or until set. Let the crust cool completely.

Cheesecake Filling

• In a separate bowl, beat cream cheese and granulated sugar until smooth.
• Add the peanut butter and vanilla; mix well. Blend in the sour cream on low speed.
• In a separate bowl, whip heavy cream until it starts to thicken. (Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker.) Slowly add confectioners’ sugar and beat until stiff peaks form. (Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed.)
• Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
• Fold in chopped peanut butter cups.
• Spread the cheesecake mixture over the cooled crust, smoothing the top.
• Refrigerate for at least 6 hours, preferably overnight, until fully set.
• Once set, drizzle melted peanut butter and chocolate syrup over the top.
• Garnish with additional chopped peanut butter cups before serving.