1In your springform pan, spray coating oil; put your crushed graham crackers in the bottom. Bake for 10 minutes on 350 degrees. Take the cream cheese and mix in your brown sugar. Use mixer to "cream" the sugar and cream cheese.
2Slowly add the eggs - one at a time. Continue mixing until the mixture is creamy. Add peanut butter and continue to mix thoroughly. Cut Reeses peanut butter cups into quarters and mix (by hand) into the mixture.
3Pour chocolate chips and peanut butter chips on graham cracker crust after it has cooled. Then add your cream cheese mixture. Bake on 325 degrees for 90 minutes. It will come out a golden brown (due to the brown sugar). I cooked mine in a toaster oven and it took 2 full hours.
4If you want to make it richer, I used 1/4 recipe for flourless brownies and it came out great!