Instructions :
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the melted chocolate over the cream cheese mixture and fold until completely incorporated.
Spread half of the cheesecake batter on the chilled base of the springform pan.
In a microwave-safe bowl, heat the peanut butter until softened. Spoon a spoonful of softened peanut butter over the cheesecake batter layer.
Sprinkle half of the chopped peanut butter cups over the peanut butter layer.
Pour the remaining cheesecake batter over the peanut butter cups and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until the center is almost set.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly open.
Remove from the oven and refrigerate for at least 4 hours or until completely cool.
Once the cheesecake has cooled, remove it from the springform pan, cut into slices and serve.
Enjoy the heavenly combination of chocolate, peanut butter and creamy cheesecake!
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