Repeat, alternating flour and sour cream mixtures and ending with the flour mixture, scraping down the sides of the bowl between additions. Turn the mixer to medium-high speed and beat for 1 minute.

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Gently stir in the chopped peanut butter cups. Pour the mixture on top of the crust in your pan and bake for 45-55 minutes, or until the cheesecake is only jiggly towards the middle.

Filling: With an electric mixer, beat peanut butter, cream cheese and ½ cup sugar until smooth. In another bowl, beat whipping cream, ½ cup sugar and vanilla until soft peaks form.