Gluten-Free Reese's Peanut Butter Chocolate Cake Cheesecake 

Ingredients:

2 cups gluten-free chocolate cookie crumbs (from gluten-free chocolate cookies)
1/2 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup creamy peanut butter (gluten-free)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup chopped Reese's Peanut Butter Cups (gluten-free)

Instructions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a mixing bowl, combine the gluten-free chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to create the crust. Place the pan in the refrigerator to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, and granulated sugar until smooth and well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and sour cream until the mixture is creamy and smooth.

Fold in the chopped Reese's Peanut Butter Cups into the cheesecake batter.

Pour the cheesecake batter over the prepared crust in the springform pan.

Tap the pan on the counter a few times to remove any air bubbles.

Bake in the preheated oven for about 45-50 minutes, or until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 1 hour.

Remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to set completely.

Once the cheesecake is set, carefully remove it from the springform pan.

Optionally, garnish the top with additional chopped Reese's Peanut Butter Cups.

Slice and serve your gluten-free Reese's Peanut Butter Chocolate Cake Cheesecake. Enjoy your homemade masterpiece!

This gluten-free copycat recipe captures the essence of The Cheesecake Factory's delicious dessert.