Bake an 8" round chocolate cake and allow to cool completely.

Make a space in your freezer for your springform pan.

Remove the ice cream from freezer and let set for 5-10 minutes or until somewhat soft.

While ice cream softens, cut 4 peanut butter cups in half so you have 8 halves for the top. Set aside.

Cut another 4 peanut butter cups into 8 wedges each for the inside of the cake. Set aside.

Use an ice cream scoop to scoop ice cream into the bottom of an 8" springform pan. Use a spoon to smooth the ice cream. Return to freezer for 4 minutes.

Place 1/2 cup of peanut butter into a microwave safe bowl. Microwave on high, 10-15 seconds or until smooth and runny. Drizzle and pour on top of ice cream.

Microwave 1/3 of a jar of hot fudge in a microwave safe bowl and drizzle and pour on top of peanut butter. Microwave in 10 second increments, stirring after each time in the microwave until smooth. Add small chopped pieces of peanut butter cups.

Remove chocolate cake from it's pan and place on top of the ice cream. Return to freezer for 10 minutes.

Microwave remaining hot fudge in 10 second increments until smooth. Remove cake from freezer and pour on top of the cake, spreading it evenly. Freeze for 5 minutes.

Add 2 tablespoons peanut butter into a small microwave bowl and microwave for 5 seconds. Stir until smooth.

Pour the melted peanut butter into a small seal-able sandwich bag. Snip the tip of the bag.

Drizzle the peanut butter onto the cake in large circles.

Add peanut butter cup halves to the top of the cake. The best way to do this is to think of the cake as a clock, placing the cups at 12, 3, 6, and 9 and then in between each of those spaces.

Return the cake to the freezer for 4 hours or until frozen solid and firm.

To serve: Remove from freezer and remove sides from the springform pan. Let the cake set for 5 minutes before slicing into 8 slices. The easiest way to cut an ice cream cake is with a long and sharp knife.

Serve immediately. Return leftovers to freezer immediately.