Preheat oven to 325°F and spray a deep 9-inch springform pan with nonstick cooking spray.
Wrap heavy-duty aluminum foil tightly around outside of pan, up to the top edge. Put water on to boil for a water bath.
Place chocolate graham crackers in food processor and process until fine. Melt butter in microwave, and stir in crumbs until well combined.
Firmly press chocolate crumbs into bottom and up sides of springform pan, then refrigerate while you prepare filling.
Place room temperature cream cheese in bowl of a large stand mixer fitted with paddle attachment. Beat on medium speed until fluffy and free of lumps. Mix in brown sugar, scraping bottom and sides of bowl well.
Mix in peanut butter, vanilla and salt on medium-low until well-incorporated. Then turn to low and mix in creamer and 4 oz whipping cream. Stop mixer.
Using a spatula, stir in the lightly beaten eggs by hand. At first the mixture will look separated, but keep stirring and it will come together in a smooth, silky batter.
Melt chocolate in the microwave. Divide peanut butter cheesecake batter in half, adding melted chocolate to one half and stirring until smooth. Separate out 1 cup of chocolate batter (about 4.5 oz) and place in a piping bag.
To make striped interior effect, take a large ice cream scoop and place two scoops of peanut butter cheesecake in center of pan. Place two scoops of chocolate cheesecake right on top—this will push down on peanut butter cheesecake and cause it to spread out. Continue making concentric circles with the two batters until you’ve used all the chocolate cheesecake and have only a little peanut butter cheesecake remaining. Spread the remaining peanut butter cheesecake on top and smooth it into an even layer.
Pipe lines of chocolate cheesecake across top. Take toothpick and drag through the lines, from top to bottom, then move over about half an inch and drag in the opposite direction (from bottom to top). Continue this pattern across the whole cheesecake.
Place springform pan inside a larger cake pan or roasting dish. Carefully pour the boiling water in larger pan, coming halfway up the sides of cheesecake pan.
Bake for 90-100 minutes. After an hour, cover top with very loosely tented foil so it doesn’t get too dark. Cheesecake should appear set around edges but still jiggle in middle when pan is tapped—it will firm up as it sits in oven and rests in refrigerator overnight.
Once done, turn oven off but keep cheesecake in cooling oven for 1 hour. After an hour, carefully remove from water bath, peel off foil and refrigerate for at least 4 hours.
Release sides of pan, and run a thin metal spatula under crust to remove from bottom. Slide cheesecake onto serving plate.
Combine 6 oz whipping cream with powdered sugar and whip to firm peaks. Transfer to piping bag fitted with large star tip and pipe rosettes of whipped cream all along the outside edge of cheesecake. Decorate whipped cream with chocolate shavings and peanut butter cups.
Cut cake when it’s still cool, and wipe knife off between cuts. Store in refrigerator for up to a week and let sit at room temperature for 10-15 minutes before serving.
- 12 oz chocolate graham crackers (23 crackers, to yield about 2 1/3 cup crumbs)
- 5 oz butter
- 2 lbs cream cheese at room temperature (Do not use whipped or light variety)
- 9.37 oz brown sugar (1 ¼ cups)
- 9.5 oz creamy peanut butter (1 cup, do not use natural variety)
- 1 tbsp vanilla extract
- ½ tsp salt
- 4 fl oz International Delight REESE'S Peanut Butter Cups Creamer (1/2 cup)
- 4 fl oz whipping cream (1/2 cup)
- 4 large eggs at room temperature and lightly beaten
- 5 oz semi-sweet chocolate finely chopped
- 6 fl oz whipping cream (3/4 cup)
- 1 oz powdered sugar (1/4 cup)
- Assorted REESE'S Peanut Butter Cups and chocolate shavings, for decorating