1. Preheat the oven to 350°F and line a jelly roll pan with parchment paper, then lightly grease it.

2. In a large bowl, beat the eggs and granulated sugar until pale and slightly thickened.

3. Mix in the vanilla extract and milk until combined.

4. Add the flour, cocoa powder, baking powder, and salt, then fold gently until the batter is smooth.

5. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes.

6. Turn the warm cake onto a clean towel dusted lightly with cocoa powder or powdered sugar, peel off the parchment, and roll the cake up with the towel inside.

7. Let the rolled cake cool completely.

8. In a mixing bowl, beat the cream cheese, peanut butter, butter, powdered sugar, and vanilla extract until smooth and fluffy.

9. Carefully unroll the cooled cake and spread the peanut butter filling evenly over the surface.

10. Roll the cake back up gently and place it seam-side down on a serving platter.

11. Heat the heavy cream until hot, pour it over the chocolate chips, let it sit briefly, then stir until smooth.

12. Spoon the ganache over the chocolate roll and top with chopped peanut butter cups and cookie crumbs.

13. Chill for 30 to 45 minutes before slicing and serving.