Making the Oreo Crust

In a food processor pulse the Oreos until fine. Then add the melted butter. Pulse until combined. Then add one tbsp at a time and press down. Place in the refrigerator until set, while you mix the cheesecake filling.

Making the Reese's Peanut Butter Cup Cheesecake filling

Heat the oven to 250 degrees.

In the same food processor (clean first) add the cream cheese and mix until creamy.

Add the sugar and pulse until combined.

Keep the food processor running (mix the eggs) and add to the egg mixture a little at a time. Then add the vanilla, lemon zest and lemon juice and pulse. Next, add the sour cream and pulse until combined. Use the rubber spatula to scrape down the sides and the bottom. The mixture should be creamy and lump free. If any lumps appear use the spatula to mix it out.

Add the Reese's peanut butter cup using the following options:

Options for adding the Reese's peanut butter cup:

You may chop the Reese's peanut butter cup and add to the mixture and pulse to combine or add whole on top of the Oreo crust or chop and add on top of the Oreo crust. I have tried all three and the results are the same.

Using an ice cream scoop add the cheesecake filling on top of the Reese's peanut butter cup. Then place in oven and bake for 18 mins. If you do not mind the sink in the middle, let it sit in the oven for about 2 minutes. Then remove and let it cool and refrigerate to set.

Decorate:

Chop some additional Reese's peanut butter cup, then melt the semi-sweet chocolate, add a little shortening at a time until you have achieved the right consistency. Then, just drizzle on top of each cupcake.