Ingredients:
1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup creamy peanut butter
15-20 Reese’s peanut butter cups, chopped
1 cup heavy cream
1/2 cup chocolate chips
1/2 cup peanut butter chips
Caramel sauce for drizzling
Whipped cream for topping
Instructions:
Preheat the oven to 350°F (175°C) and prepare a 15×10-inch jelly-roll pan with parchment paper overhang.
Mix chocolate cookie crumbs and melted butter, then press into the bottom of the pan.
Beat cream cheese and sugar until smooth, then add sour cream, vanilla extract, and eggs one at a time.
Stir in peanut butter, fold in chopped Reese’s cups, then pour over crust and bake for 20-25 minutes.
Cool the cake, then spread a mixture of heated heavy cream, chocolate chips, and peanut butter chips over it. Drizzle with caramel sauce.
Roll up the cake using the parchment paper, then refrigerate for at least 1 hour.
Serve slices with whipped cream.