Step 1: Prepare the Crust : Preheat your oven to 325°F (163°C). Crush the chocolate cookies in a food processor until fine crumbs form. Add melted butter and mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add peanut butter and sugar; beat until fully combined. Mix in vanilla extract and sour cream. Add eggs one at a time, mixing on low speed after each addition until just combined (do not overbeat).

Step 3: Bake the Cheesecake : Pour the filling over the cooled crust and smooth the top. Place the springform pan on a baking tray. Bake for 50–55 minutes, until the edges are set and the center jiggles slightly. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracks.

Step 4: Chill the Cheesecake : Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight to set properly.

Step 5: Make the Chocolate Ganache : Heat the heavy cream in a saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips in a bowl. Let it sit for 1 minute, then stir until smooth. Add butter for shine, if desired. Pour the ganache over the chilled cheesecake and spread evenly. Garnish with mini peanut butter cups or chopped peanuts.

Step 6: Slice and Serve : Refrigerate the cheesecake for 30 minutes to let the ganache firm up slightly before slicing. Use a hot knife (wiped clean between cuts) for neat slices.