Take the OREOs and pulse in a food processor until fine.

Melt the butter.

Once melted, combine with the OREO you have broken up. Mix well.

Place in a 8 x 8 baking dish. Press down the mixture with your hands, and then, use a flat bottomed cup to pack the OREOs densely. I use a ramekin.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes.

Fold in the Mini REESE'S Cups and spread the mixture. I also added a few pieces on the top. Bake in a 350 degree oven for 30-35 minutes. You want the cheesecake to have edges that are lightly browned.

Let cool. I like mine chilled so I put it in the fridge. Once cool, cut away.

Serve and enjoy!