Preheat your oven to 350°F. In a food processor, crush the Oreo cookies into fine crumbs. Melt the unsalted butter and mix it with the cookie crumbs. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat the room-temperature cream cheese with granulated sugar until smooth. Gradually add peanut butter, mix well. Add eggs one at a time, mixing well after each. Add vanilla extract and mix until smooth.

Pour the cheesecake filling over the cooled Oreo crust. Create a water bath by placing the springform pan into a roasting pan with hot water. Bake at 325°F for 1 hour and 10 minutes.

After baking, turn off oven and crack the door to cool gradually for 1 hour. Then transfer to refrigerator and chill for at least 5 hours or overnight.

For the ganache, heat the heavy cream until just simmering. Pour it over the chocolate chips in a bowl. Let sit for 3-5 minutes, then stir until smooth. Allow to cool slightly.

Once ganache has cooled, pour it over the chilled cheesecake. Slice and serve, optionally topped with chopped peanuts or a drizzle of chocolate.