Line an 8-inch baking pan with foil. Let about 3-4 inches of foil hang over so they will be easy to lift out. Put the graham crackers in the food processor until the graham crackers are crushed fine. Add the sugar, butter, flour and salt. Pulse until combined. Press the crumbs into the bottom of the pan. Bake for 12 to 15 minutes until crust begins to brown. Let cool while you make the filling.

Put the cream cheese in the processor and run until smooth. I let it run for about 3 minutes. Add in the sugar, and cream again until everything is light and fluffy.

Scrape the bowl and add in the eggs one at a time.

Add in the sour cream and vanilla.

Pour the batter into the cooled crust. Add in 9 of the chopped peanut butter cups. Save the rest for garnish.

Bake until the cheesecake is just set but the middle still jiggles. About 35 to 40 minutes in a preheated 325 degree oven. Rotate the pan halfway through baking.

Let the bars cool on a rack for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.

Melt the chocolate and drizzle over the bars. Top with the remaining peanut butter cups.