In small bowl mix graham cracker crumbs, butter and 2 Tbsp. sugar. Press crumb mixture onto bottom and 2 1/4 inches up sides of 9-inch springform pan. Chill in freezer wile preparing filling.
In a large bowl beat with a mixer the cream cheese until light and fluffy. Add sugar, cornstarch and vanilla. Mix until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream.
Break the 2 Scharffen Berger bars into small pieces and fold into the mixture. Gently stir in the chopped mini reese cups.
Pour into crust. Bake at 325 degrees about 50 minutes to an hour or until center is almost set.
I also did this in a water bath. Which is to tightly wrap tin foil around the bottom of the pan and then place in a large dish filled 1/3 with water. This helps keep it moist and the top from cracking.
Take out of oven, remove the tin foil and cool on a wire rack for at least 30 - 45 minutes. Then, loosen the sides of pan. Continue cooling for another hour.
Then, melt down the regular size reese cups and bar of chocolate; pour over the top of the cheesecake. Wait for a few minutes and then sprinkle the reese peanut butter chips on the top. -- Chill overnight if possible tastes better if it's set up and cold.
2-24-14 --- Made this for my "Girl's Night In" and decided to try chopped peanuts on top with drizzled white chocolate. The contrast of the salty peanuts works much better than the peanut butter chips on top.
Alright, I got a slice dressed up and ready for the paparazzi....her she is! LOL