Preheat oven to 325°F.

In a large bowl, combine peanut butter, sugar, and eggs.

Spread evenly into the bottom of a very well-greased 8-inch springform pan.

Bake for 30-35 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.

Cool completely in pan on a wire rack. Once cool, release sides of pan. Meanwhile, prepare cheesecake.

In a large mixing bowl, beat cream cheese until smooth.

Add peanut butter, powdered sugar, and whipped topping, beating until smooth.

Beat in the melted white chocolate in a slow stream.

Spread about 1/2 cup cheesecake mixture in a thin and even layer over the cooled peanut butter blondie crust - it will act as the 'glue' for the Reese's cups.

Arrange the 12 oz. of whole mini white chocolate Reese's cups in a single layer, covering the entire surface of the crust.

Place in the refrigerator for 20 minutes so that the Reese's cups firm and adhere to the crust. Also place the remaining cheesecake mixture in the refrigerator for 20 minutes. We want it to get a little firmer, so that it will spread into a mound on the crust more easily.

Once chilled, remove both the crust and cheesecake mixture from the refrigerator, and pile the cheesecake mixture in a large mound on top of the Reese's cups on the crust. Smooth around the edges with a knife, and make the cheesecake layer as even as possible.

Scatter the 12 oz. chopped Reese's cups on top of the cheesecake.

In a small microwave-safe bowl, melt the peanut butter for 30-45 seconds, or until thin and runny.

Drizzle it over the Reese's cups.

Drizzle the melted white chocolate over the cheesecake.

Return to the refrigerator to chill for at least 2 hours. Cut and serve!