Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture is moist.
• Press the mixture into the bottom of a 9-inch springform pan to form a firm crust. Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until combined.
• Add the eggs one at a time, beating well after each addition. Mix in the sour cream until the filling is smooth.
• Pour the cream cheese mixture over the cooled graham cracker crust in the springform pan.

Bake the Cheesecake:

• Bake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
• Turn off the oven and leave the cheesecake in the oven for 1 hour with the door slightly open. After 1 hour, remove from the oven and let it cool to room temperature.
• Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to firm up completely.

Make the Caramel Sauce:

• In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until fully combined.
• Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly.
• Stir in the heavy cream, vanilla extract, and salt. Continue to simmer for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat and let cool.

Assemble the Cheesecake:

• Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading it evenly.
• Sprinkle the chopped Reese’s Peanut Butter Cups on top of the caramel sauce. Drizzle with any remaining caramel sauce for extra sweetness.

Serve and Enjoy:

• Slice the cheesecake and enjoy the creamy, caramel-filled, peanut butter goodness!