1. Crust : Mix the Oreo crumbs and melted butter in a small mixing bowl until everything is evenly coated and mixed well.
3 cups Oreo cookie crumbs, 6 tablespoons butter

2. Press the crumbs firmly into the bottom of a 9×13 cake pan to form an even layer. Place the pan in the freezer for 20 minutes while you prepare the rest.

3. Peanut Butter Cheesecake Layer: In a large bowl using an electric hand mixer, beat together the cream cheese and powdered sugar until smooth and combined.
8 ounces cream cheese, 1¼ cups powdered sugar

4. Mix in the peanut butter.
1 cup creamy peanut butter

5. Mix in the Cool Whip and beat on low speed just until combined.
8 ounces Cool Whip

6. Spread the peanut butter mixture into an even layer over the Oreo crust.

7. Chocolate Pudding Layer : Pour the chocolate instant pudding mix and the half and half into a mixing bowl. Whisk together for 1-2 minutes until it’s well combined, smooth, and thickened.
1 box (5.9 oz) chocolate instant pudding mix,3 cups half and half

8. Spread the chocolate pudding over the peanut butter layer.

9. Topping : Spread the Cool Whip over top for the final layer. Cover the cake pan with plastic wrap or a lid, and refrigerate for at least 8 hours or overnight is even better.
8 ounces Cool Whip

10. When ready to serve sprinkle the mini Reese’s over top and drizzle the warmed peanut butter.

Warm up the peanut butter in the microwave for about 45-60 seconds or until it’s a pourable consistency for drizzling.