Lightly coat a 9-inch spring form cake pan with cooking spray.

In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and 2 inches up the sides of the pan and refrigerate until ready to use.

Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth. Reduce the mixer speed to low and gradually add the heavy cream and vanilla, mixing just to incorporate. Increase the speed to high and beat until thick and stiff, about 2 minutes. Fold in sour cream.

Arrange the peanut butter cups on the bottom of the prepared crust, breaking them to fit, as necessary, to fill any large gaps. Spread the cheesecake filling over the top of the peanut butter cups and sprinkle with Reese’s pieces. Refrigerate for at least 2 hours and up to overnight.