To make the crust, combine cookies and butter in a food processor and process until finely ground. Press into the bottom of a 9" Springform pan. Set aside. Make the marshmallow square:In a large microwave-safe bowl, combine butter, peanut butter and butterscotch chips. Microwave on high, stirring each time, for 15-20 second intervals until melted and smooth. Stir in marshmallows and spread over cookie crust in pan. Refrigerate or place in the freezer to set. Make the cheesecake:In a large bowl, beat the cream cheese until smooth. Add the cream, sugar and vanilla and beat on high until light and fluffy, 3-4 minutes. Spread over cooled marshmallow square, cover, and refrigerate at least 5-6 hours or overnight until completely set.
Recipe by Amish 365 at https://www.amish365.com/no-bake-peanut-butter-square-cheesecake/