1. Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a food processor, crush the Oreo cookies until they are fine crumbs.
3. Add the melted butter and pulse until combined.
4. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
5. Bake for about 10 minutes, then remove from the oven and let it cool while preparing the filling.

2. Make the Peanut Butter Filling

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth.
2. Add the peanut butter and mix until combined.
3. Gradually add the granulated sugar and mix well.
4. Mix in the sour cream and vanilla extract until fully incorporated.
5. With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition.
6. Finally, stir in the heavy cream until smooth.

3. Bake the Cheesecake

1. Pour the peanut butter filling into the cooled crust, spreading it evenly.
2. Place the springform pan in a large roasting pan and fill the roasting pan with boiling water until it reaches about 1 inch deep (this creates a water bath).
3. Bake for 1 to 1½ hours, or until the center is set but still slightly jiggly.
4. Turn off the oven and crack open the door, allowing the cheesecake to cool in the oven for about 1 hour.

4. Chill

1. Remove from the water bath and refrigerate uncovered for at least 4 hours or overnight for best results.

5. Prepare Ganache Topping

1. Place chopped chocolate in a medium bowl.
2. In a small saucepan, heat heavy cream over medium heat until it just begins to bubble.
3. Pour hot cream over chocolate and let it sit for about 10 minutes without stirring.
4. Stir gently until smooth.

6. Assemble and Serve

1. Pour ganache over chilled cheesecake, spreading gently to cover evenly.
2. Refrigerate for an additional 30 minutes to set the ganache.
3. Slice and serve chilled, garnished with additional chopped peanuts or whipped cream if desired.