1Prepare the crust:
-Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
-Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
2Prepare the filling:
-Beat cream cheese (at room temperature) in bowl of electric mixer until smooth.
-Add eggs, one at a time, beating well after each addition.
-Add sugar, peanut butter and cream; mix well until smooth.
-Stir in vanilla, then fold in peanut butter cup pieces.
-Pour filling into prepared crust.
-Cover the outside of the springform pan with foil.
-Place springform pan into a larger baking pan.
-Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
-Bake at 275°F for 1-1/2 hours, or until firm and lightly browned.
3Prepare the topping:
-Combine the sour cream and sugar and spread on the cheesecake.
-Return the cake to the oven for 5 minutes.
-Remove from the oven and allow to cool for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
-Refrigerate for at least 4 hours. (Preferably overnight)