Reese’s Peanut Butter Cup Pie

Preheat oven to 350 F. Add cookie crumbs and melted butter to a bowl and mix together with a spoon. Press evenly into the bottom of a 9" pie plate. Bake for 10 minutes and let cool completely before adding the filling. In a stand mixer, beat together the cream cheese and peanut butter until light and fluffy. Add the sugar and vanilla and mix well. In a separate bowl, beat the whipping cream on high until it stiff peaks form. Fold this whipped cream into the peanut butter and cream cheese mixture until well blended. Spoon into the crust and refrigerate for 1-2 hours. For the topping, use a small saucepan and combine sugar and cream and bring to a boil. Remove from heat and whisk in butter, chocolate and vanilla until all the chocolate is melted. Let cool until lukewarm but you're still able to pour. Once topping is cool enough, pour evenly over entire pie. You might want to put the pie plate on another plate or parchment paper to catch the excess that drips off. Sprinkle Reese's Peanut Butter Cups evenly over the top and gently push them in so they don't fall off. Refrigerate for 4 hours or overnight before serving. Enjoy!