Crush the oreos until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)

Mix with the melted butter and press into your 7" tin.

Unwrap Reece's Peanut Butter Cups and chop 4 of them into small pieces.

Combine the whipped cream, icing sugar, cream cheese, lemon juice, chopped Reece's, 1 bag of the Mini Reece's Peanut Butter Cups and one box of the Reece's Pieces. Fold in gently until fully combined.

Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.

Chill for 3 hours or even better, over night.

Use my knife tip (above) to remove the cheesecake from the tin.

Drizzle enough of the Reece's Topping over to cover the top and create some pretty drizzles down the sides.

Top with the remaining 2 Peanut Butter Cups (cut into quarters), the second bag of the Reece's Mini Peanut Butter Cups and the Reece's Pieces. (You may not need all of that for decoration, if your cheesecake is looking a bit too overloaded, feel free to eat whatever you don't need of the chocolates!)

Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cheesecake in zigzags.