To begin with this recipe, you first have to make the brownie crust. Preheat the oven to 350ºF (180ºC). Line a 9-inch springform cake pan with non-stick baking paper. Coat the sides with cooking spray, melted butter, or vegetable oil.

In a medium bowl, add the dry brownie mix. Make a well in the center and pour the remaining wet ingredients. Whisk the mixture together until you have a smooth uniform batter.

Pour the batter into the springform pan and bake for roughly 35-40 minutes. Once baked, remove it from the oven and allow it to cool at room temperature.

Reduce the oven temperature to 320ºF (160ºC). Add the softened cream cheese into a large mixing bowl. Beat until the cream cheese becomes super fluffy in pale in color. Add the sugar and vanilla and continue beating until it has completely dissolved.

Next, only add one large egg at a time, mixing well between every addition. Once the final egg has been fully incorporated, add the soft peanut butter. Finally, whisk in the cream.

Pour the smooth and creamy cheesecake filling over the brownie layer. Then, bake the cheesecake for roughly 45-60 minutes, or until it has been fully baked.

To test when the cheesecake has been fully baked, do a jiggle test. Only the middle inch or two should wobble like jelly. The rest of the cheesecake should be firm. You can also test the internal temperature, which should be 150ºF (65.5ºC).

Once baked, turn off the oven and slightly open the door. Allow the baked cheesecake to cool down for roughly an hour. Remove it from the oven and allow it to cool at room temperature for another hour or so.

Finally, wrap the entire cake pan with plastic or saran wrap and place the cheesecake inside of the fridge. Allow it to set for at least 6-8 hours, but preferably overnight.

To make the chocolate ganache, add the chocolate chips and cream into a heat-proof mixing bowl. Place it over a small saucepan filled with 1-inch of simmering water. Then, heat the chocolate and cream mixture over low heat while slowly stirring.

Only have the bowl over the heat for roughly 30-seconds at a time. Stir well in between each heating period to cool the chocolate and combine the ingredients. This will help prevent seizing (burning) the chocolate.

Repeat this process until your chocolate is completely melted and you have a uniform mixture. Then, allow the chocolate to slightly cool at room temperature while stirring it every minute or so.

Remove the cheesecake from the springform cake pan using a sharp thin knife blade. Once removed, place it over a wire cooling rack.

Then, cover the entire cake with your semi-cooled chocolate ganache mixture. Then, garnish the ganache with halved or quartered Reese's mini cups.