For the crust, pulse the cream filled chocolate cookies in a food processor until finely ground. Pour in the melted butter and continue to pulse until well combined. Transfer the crust mixture into a nine-inch pie plate and firmly and evenly press the mixture into the bottom and up the sides. Pop the crust into the fridge to firm up while you prepare the filling.
For the filling, beat together the cream cheese, peanut butter, vanilla, and brown sugar in a large bowl until well combines and fluffy. In a separate bowl, whip ¾ cup of the whipping cream to still peaks then fold into cream cheese mixture. Spoon the filling into the piecrust and return to the fridge.
For the chocolate topping, pop the remaining two cups of whipping cream into the microwave and heat until hot but not boiling. Add in the chocolate chips and allow it to sit undisturbed for five minutes. Using a whisk, gently stir the chocolate and cream together until melted and combined. Cover and refrigerate the chocolate cream for at least three hours until well chilled then whip the mixture to stiff and fluffy peaks.
Dollop the chocolate cream over the filling and garnish the chopped peanut butter cups. Serve right away or refrigerate for another few hours. The cheesecake will hold in the fridge for up to five days.