Preheat oven to 325F (160C).

Twist apart each Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into food processor and pulse into fine crumbs.

In a large bowl, combine cookie crumbs and melted butter and toss until all crumbs are moistened. Pour crumbs into 9” springform pan and use a measuring cup or glass to press crumbs evenly into the bottom and up the sides of the pan (press as far up as possible to help minimize risk of cracks). Set aside.

In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with paddle attachment) Stir cream cheese until smooth and creamy.

Add peanut butter and sugar and use mixer to beat on low-speed until smooth.

Add sour cream and vanilla extract, stirring until thoroughly combined.

Add eggs one at a time, mixing briefly after each addition until each egg is just combined.

Add heavy cream and stir until batter is smooth and uniform. Be sure to scrape the sides and bottom of the mixing bowl.

Pour batter into Oreo crust. Transfer to center rack of 325F (160C) oven and bake for 50 minutes. When finished, the center will still jiggle some like Jell-O if jostled, but the edges should be set and may have even puffed a bit.

Allow to cool at room temperature until no longer warm, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.

In a medium-sized microwave-safe mixing bowl, combine chocolate and heavy cream.

Microwave for 25 seconds on high, stir, then microwave for another 25 seconds. Stir well until chocolate and cream are completely smooth and melted.

Once cheesecake is set, pour ganache evenly over top of cheesecake. Return to refrigerator and allow ganache to set (about 20 minutes) before removing springform pan, slicing, and serving.

If desired, top with homemade whipped cream before serving.