Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!

Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.

In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.

Next add sour cream, vanilla bean paste and flour and mix until smooth.

Finally fold in the chocolate chips and pour cheesecake filling into baked crust.

Bake cheesecake for 1 hour and 10 minutes then turn the oven off and allow the cake to cool in the oven with the door slightly cracked for 4 hours.

Remove cheesecake from oven and allow it to come to room temperature.

Whisk the glaze ingredients together until they are smooth and pourable.

Heat the heavy cream and chocolate chips over low heat in a pan while continuously whisking until everything is melted and smooth. Allow to cool to room temperature before adding to the top of the cheesecake.

Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with both peanut butter glaze and ganache and then store in the refrigerator overnight before serving.