Preheat oven to 350°.

Mix together graham cracker crumbs and 1/4 cup melted butter.

Press mixture into the bottom of a 9 1/2-inch springform pan.

Bake 10 minutes; remove from oven and set aside.

Keep the oven on.

In a large bowl, beat cream cheese and sugar until smooth.

Add peanut butter and vanilla; mix well.

Add eggs; beat on low just until combined.

Stir in chopped Peanut Butter Cups.

Pour over the crust.

Bake at 350° for 50-55 minutes or until center is almost set.

Turn off oven, and leave oven door open. Leave cheesecake to rest for 45 minutes.

Cool on a wire rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.

Refrigerate overnight.

Remove sides of pan.