1. Pulse the chocolate sandwich cookies in a food processor until finely ground. Add melted butter and stir until the texture resembles wet sand. Press into the bottom and up the sides of a 9-inch tart or springform pan. Chill to set.

2. In a bowl, beat cream cheese and peanut butter until smooth. Mix in powdered sugar and vanilla. Gently fold in whipped topping until fully combined. Spread over the chilled crust and return to the fridge.

3. Heat heavy cream in a microwave-safe bowl until just steaming. Pour over chocolate chips and let sit 1 minute. Stir until smooth. Cool slightly, then spread over peanut butter layer.

4. Decorate with halved Reese’s cups and butterscotch chips while the ganache is soft. Press toppings lightly. Chill for 2 hours or overnight until fully set.

5. Slice with a warm knife for clean cuts. Serve chilled.