Preheat oven to 350 degrees.

Using a food processor crush your oreos into a fine crumb.

Combine the melted butter, sugar and crumbs together.

Press the cookie mixture into the bottom of an 8 inch spring form cheesecake pan and up the sides.

In a large mixing bowl using an electric mixer whip the cream cheese and sugar together until fluffy.

To the cream cheese mixture add your eggs, vanilla extract, sour cream and flour until well combined.

Pour half the cheesecake mixture into your cheesecake pan.

Warm up half the hot fudge sauce in a microwave safe bowl for 30 seconds or until pourable.

Pour the hot fudge on to the cheesecake layer.

You can swirl it around a bit if you like.

Chop 3 mini butterfingers, chop 3 peanut butter cups.

Sprinkle the butterfingers and peanut butter cups on the hot fudge layer.

Pour the rest of the cheesecake batter in the pan and smooth out the top.

Bake the cheesecake for 50-60 minutes. You want the center to just be slightly jiggly.

Cool the cheesecake on the counter.

Refrigerate the cheesecake for 4 hours or overnight.

Before serving warm the rest of the hot fudge sauce and pour over the top of the cheesecake.

Chop the remaining butterfingers and peanut butter cups and sprinkle over the top of the cheesecake.

Make the frosting.

Using an electric mixer whip the peanut butter, 4 ounces of cream cheese and butter together.

Add the powdered sugar and beat until combined.

Add the frosting to a piping bag or ziploc bag with the corner snipped off.

Pipe dollops of the peanut butter frosting around the edge of the cheesecake.

Slice and serve!