1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until fully combined.

3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then let it cool.

4. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

5. Add the sour cream, heavy cream, melted white chocolate, and vanilla extract. Mix until silky and fully combined.

6. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.

7. Fold in the chopped mini peanut butter cups.

8. Pour the filling over the cooled crust and smooth the top.

9. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.

10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

11. Remove the cheesecake and chill in the refrigerator for at least 6 hours, preferably overnight.

12. Before serving, top with whipped cream, drizzle with caramel sauce and chocolate sauce, and finish with halved peanut butter cups.