Preheat oven to 350 degrees.
Spray 9″ spring-form pan with nonstick spray.
Set aside 8 of the Nutter Butter Cookies and crush the remainder with your food processor.
Melt butter and mix into crumbs. Press into bottom and a bit up the sides of your spring-form pan.
Filling:
Place 4 packages of cream cheese in your mixing bowl; mix a few minutes until smooth.
Add the sugar and when fully incorporated add the cornstarch.
Add the eggs and beat well; then mix in the vanilla and whipping cream.
Add the jar of Reginald’s White Chocolate Macadamia Peanut Butter and blend until smooth.
Carefully pour into crust.
Bake for 45 minutes, turn oven off and let sit an additional 10 minutes in oven.
Carefully remove from water-bath and gently run a butter knife around the top edge.
Let sit 30 minutes and then place in refrigerator overnight.
The next day, melt the peanut butter chips with Crisco and drizzle on surface of cheesecake ; add candy pieces.
Decorate cookie pieces with chocolate and peanut butter drizzle; place in freezer 5 minutes.
Use remaining white chocolate to adhere the cookies to the top of the cheesecake.
Slice and enjoy!