Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

In a stand mixer, beat together the unsalted butter and creamy peanut butter until smooth and combined. Gradually add the packed light brown sugar and mix until creamy.

Add the large room-temperature egg and mix well. Gradually incorporate the flour, oats, baking soda, and kosher salt on low speed until just combined.

Fold in the M&M candies and semi-sweet chocolate chips, making sure they’re evenly distributed.

Reserve 1.5 cups of the cookie dough for pressing into the cheesecake crust. Drop tablespoonfuls of the remaining dough onto the lined baking sheets. Use a cookie scoop for even portions. Bake for 10 minutes, then let cool.

Press the reserved cookie dough into the bottom and halfway up the sides of a 7-inch springform pan, forming a solid crust.

In a large mixing bowl, beat the softened cream cheese until it’s smooth.

Gradually add the superfine granulated sugar, sour cream, and vanilla extract. Beat in the eggs one at a time, mixing until just incorporated.

Fold in the mini M&M’s and mini chocolate chips.

Pour the cheesecake filling into the cookie dough crust. Bake for 70-75 minutes until the top is golden and the edges are set (a slight jiggle in the middle is okay).

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

In a separate bowl, combine the sour cream and confectioners’ sugar, then spread it evenly over the cooled cheesecake. Refrigerate for at least 4 hours—overnight is even better.

Top with whipped cream, M&M’s, chocolate syrup, and additional chocolate chips. Cut, serve, and enjoy!