Soften cream cheese to room temperature, either for a few hours on the counter or in the microwave on defrost in 30 second intervals.
Put chocolate chips and peanut butter in a microwave safe bowl.
Microwave at 30 second intervals until melted enough to be stirred together.
Stir until smooth; pour in prepared graham cracker crust.
Place in freezer while preparing cheesecake layer.
Beat softened cream cheese together with sugar until light and fluffy.
Fold in thawed whipped topping, about 1/3 at a time, until very smooth.
Gently spread cream cheese layer over chocolate peanut butter layer.
Garnish with chopped Reese's peanut butter cups and refrigerate at least 2 hours before serving.