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For the Nutter Butter Oreo Swirl Crust:
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In a food processor pulse Nutter Butter cookies until they have been processed into crumbs, place crumbs in a small bowl. Repeat with the Oreos and place them into a separate bowl.
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To each bowl add the following:
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- half of the melted butter
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- 2 tablespoons of sugar
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- tiny pinch of salt
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Stir everything to combine in each of the bowls. Take spoonfuls of the Oreo crumb mixture and place in a springform pan leaving room to place spoonfuls of the Nutter Butter crumb mixture right next to them in somewhat of a dotted pattern.
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For the Reese's Chunk Pumpkin Cheesecake Batter:
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Preheat oven to 350 degrees F.
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In a mixer, whip cream cheese on medium high speed for 5 minutes or until light and fluffy, then add sugar and whip for 2 more minutes.
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Add the maple syrup, canned pumpkin, pumpkin pie spice, creme de cacao and Myer's rum and blend thoroughly.
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Reduce mixer speed to the lowest setting and add the eggs one at a time. Mix just enough so that each egg has been incorporated into the batter.
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Stir in the peanut butter cup chunks and the chips with a wooden spoon. Then gently spread this mixture on top of your crust.
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Bake for 1 hour and 10 minutes, remove from oven and place on a cooling rack for 10 minutes.
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Refrigerate a minimum of 4-6 hours, preferably overnight. Remove from refrigerator for 15 minutes prior to serving.
