Combine crushed cookies and melted butter in a bowl until mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill the crust in the freezer for 15 minutes.
Beat softened cream cheese and powdered sugar in a large bowl on medium speed until smooth.
Add creamy peanut butter to the cream cheese mixture and mix until well incorporated.
Whip the cold heavy whipping cream in a separate chilled bowl until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until the batter is light and airy.
Stir in two-thirds of the chopped peanut butter cups by hand.
Pour the filling onto the prepared crust, smoothing the top with a spatula.
Sprinkle the remaining peanut butter cups over the surface.
Refrigerate for at least 6 hours or until fully set.