Preheat oven to 325 degrees.
In a food processor blend the Oreos into crumbs.
In a bowl mix together Oreo crumbs and the melted butter; press onto bottom of 9-inch springform pan.
In a different mixing bowl beat cream cheese, 1 cup sugar and vanilla with a hand mixer until blended.
Add eggs, 1 at a time, to the mixture, mixing on low speed after each just until blended.
Mix in the peanut butter. Then pour cheesecake filling over crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
In a microwave safe bowl combine the 2 tablespoons of butter and semi sweet chocolate chips and heat in 30 second increments, stirring between until melted and smooth.
Pour over the cheesecake.
Remove the springform round.
Decorate the edge with the peanut butter chips and mini cups.