Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix Oreo crumbs and melted butter until well combined.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 10 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and peanut butter until smooth.
2. Add sugar and mix until fully incorporated.
3. Beat in eggs, one at a time, mixing on low speed.
4. Stir in vanilla extract, sour cream, and heavy cream until smooth.
5. Gently fold in chopped peanut butter cups.
6. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the cheesecake pan (this creates a water bath for even baking).
3. Bake for 55-65 minutes, or until the center is set but slightly jiggly.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
5. Transfer to the refrigerator and chill for at least 4 hours or overnight.

Step 4: Make the Ganache & Assemble

1. In a microwave-safe bowl, heat heavy cream until steaming (about 45 seconds).
2. Pour over chocolate chips, let sit for 1 minute, then stir until smooth.
3. Pour ganache over the chilled cheesecake, spreading evenly.
4. Sprinkle chopped peanut butter cups and crushed peanuts over the top.

Step 5: Serve & Enjoy

• Slice and enjoy this rich and creamy peanut butter cup cheesecake!