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Oreo Crust
Peanut Butter Cheesecake Layer
Chocolate Ganache
Crust
Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Cheesecake Layer
Beat the cream cheese on medium-high speed until it is fluffy and creamy. It needs to be completely at room temperature to get it smooth, otherwise there will be bigger chunks of cream cheese.
Add the peanut butter and powdered sugar and beat on low speed for 10-15 seconds, then turn up to medium speed and beat until combined. Set aside.
In a separate bowl, make the whipped cream. Add the heavy cream and vanilla extract in a bowl together and beat until stiff peaks form - about 1-2 minutes.
Fold half of the whipped cream into the peanut butter/cream cheese mixture until incorporated, then fold in the other half.
Pour the cheesecake filling into the crust, making one smooth and even layer.
Place in the fridge and let chill for 3 hours or overnight, until the filling has set.
Chocolate Ganache
Remove the sides of the pan and place the cheesecake on a serving platter.
Bring the cream to a low boil over medium-low heat. Pour the warm cream over the chocolate in a medium bowl and stir to combine. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over. Add additional toppings (Chopped up Reese's are great) and refrigerate again for 20 minutes until the ganache has set.