Set electric mixer at medium speed. In a large bowl, beat cheese cream with electricity. Continue until it becomes fluffy and light.
Next, add sugar. Beat in 1 ¼ cups sugar. Set mixer to medium speed and beat in milk and eggs.
Remove 1 cup of the batter to a small bowl. Stir in peanut butter until it is well blended.
Spoon the remaining peanut butter over the crust in the pan. Top evenly with peanut butter.
Add reserved chocolate batter and reserved peanut butter batter on top of the peanut butter cups to cover; swirl batters together with a skewer or a knife.
In a large baking pan, place the cheesecake on the oven rack. Pour hot water (carefully) into a larger pan. (Up to 1 inch up the sides of the springform pan.)
Bake for 1 hour or until the cake barely jiggles in the center.
Remove the cheesecake from the water bath; remove the foul. Use a thin knife to carefully cut around the top edge of the cake. Remove
Allow cooling completely on the wire rack. Cover and refrigerate until cold.
Let it stay for 6 hours or overnight.
Serve with desired topping