Start by placing the Oreos in a food processor or large Ziploc bag. Pulse until you get fine crumbs.

Drizzle in the melted butter and pulse until everything is combined.

Press this mixture into the bottom of a 9-inch springform pan, making sure to go about 1 inch up the sides.

Cover it with plastic wrap and chill while you prepare the filling.

In a large bowl, beat the cold heavy cream until stiff peaks form, then set aside.

In another bowl, beat the cream cheese until it’s light and fluffy.

Gradually add the powdered sugar, beating until there are no lumps.

Now, add the peanut butter, sour cream, and vanilla extract; continue mixing until smooth.

Gently fold in the whipped cream until there are no streaks visible.

Pour this filling into the chilled crust and refrigerate for at least 4 hours to let it firm up.

Place the chopped chocolate chips in a heatproof bowl.

Heat the heavy whipping cream in the microwave until it starts to simmer.

Pour this hot cream over the chocolate chips and let it sit for a few minutes.

Then, whisk it until smooth and let it cool slightly.

Once cooled, pour the ganache over the chilled cheesecake and refrigerate for another 30 minutes.

Before serving, garnish the cheesecake with chopped Reese’s, chopped peanuts, or a peanut butter drizzle if desired.

Carefully remove the cheesecake from the springform pan, slice it, and enjoy your delicious creation.