Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan with non-stick spray.

Crush 18 Nutter Butter cookies into fine crumbs and combine them with 6 tbsp melted butter and a pinch of salt. Press into the bottom of the pan.

In a mixing bowl, beat together 3 blocks of softened cream cheese and 3/4 cup of creamy peanut butter until smooth.

Add 3/4 cup of granulated sugar, then add the eggs one at a time, mixing after each until just combined.

Mix in 1/4 cup of sour cream, 1 tsp of pure vanilla extract, and 1/2 tsp of kosher salt until smooth.

Pour the cheesecake filling over the crust and bake for 45-50 minutes until the center is set but slightly jiggly.

Turn off the oven and crack the door to cool the cheesecake for about an hour before chilling in the fridge for at least 2 hours.

For the topping, mix together 1 cup sour cream, 2 tbsp sugar, 1/2 tsp vanilla extract, 1/4 cup creamy peanut butter, and 2 tbsp heavy cream.

Once the cheesecake is chilled, spread the topping evenly and garnish with mini Nutter Butter cookies and chopped Heath Bars.

Slice into wedges and serve chilled.