Preheat oven to 350 degrees. Grease a 9x13-inch pan with butter or cooking spray.
In a large bowl, stir together all 4 cookie mixes, melted butter, and 1 egg.
Stir in chocolate chips. Press half of mixture into bottom of prepared pan.
Using an electric mixer, beat Challenge cream cheese, powdered sugar, 2 eggs, and vanilla until smooth.
Pour cream cheese mixture on top of cookie crust and spread evenly with a spatula.
Mix flour and granulated sugar into remaining cookie dough. Sprinkle evenly over cream cheese layer.
Bake for 35 to 45 minutes or until golden brown around edges and no longer jiggly in center.
Let cool before slicing. Store in refrigerator.
To make peanut butter cup sauce, combine mini peanut butter cups, butter, and heavy cream in a microwave-safe bowl. Microwave at 20 second intervals, stirring in between, until melted and smooth. If too thick, add more heavy cream.