Crumble 16-20 oreo biscuits, mix with the melted butter and press onto the bottom of a springform pan.
Mix the cream cheese and sugar in a large bowl with a mixer. Add the sour cream, peanut butter and eggs and mix well. Crumble the remaining biscuits and mix as many biscuits into the batter that there is enough left to sprinkle on top.
Pour the mixture into the cake pan and sprinkle the remaining biscuits on top. Bake for 50 - 60 minutes at 175 ° C, allow to cool and place in the refrigerator for 4 hours.
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