Step 1: Prepare the Crust and Oven
Preheat your oven to 325°F (160°C). Remove the filling from the Oreo cookies and discard it. Pulse the cookies in a food processor until fine crumbs form. In a large bowl, combine the crumbs with the melted butter and toss until moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.

Step 2: Mix the Cream Cheese Base
In a large mixing bowl (using a stand mixer with a paddle attachment or a hand mixer), beat the softened cream cheese on low speed until it is smooth and lump-free, scraping down the sides of the bowl frequently.

Step 3: Add Flavorings
Add the creamy peanut butter and granulated sugar to the bowl. Beat on low speed until the mixture is smooth. Next, stir in the sour cream and vanilla extract until thoroughly combined.

Step 4: Incorporate Eggs and Cream
Add the lightly beaten eggs one at a time, mixing briefly after each addition just until they are incorporated. Finally, gently stir in the 2 tablespoons of heavy cream until the batter is uniform. Do not overmix at this stage.

Step 5: Bake the Cheesecake
Pour the cheesecake batter into the prepared Oreo crust. Place the springform pan on the center rack of the oven and bake for 50 minutes. The edges should be slightly set, but the center should still have a noticeable “jiggle” when the pan is gently moved.

Step 6: Cool and Chill
Remove the cheesecake from the oven and let it cool completely to room temperature. Once cooled, transfer the cheesecake to the refrigerator and chill for a minimum of 6 hours, or preferably overnight, to allow it to fully set.

Step 7: Make the Ganache
Once the cheesecake is chilled, combine the finely chopped chocolate and 1/2 cup of heavy cream in a microwave-safe bowl. Microwave in 25-second intervals, stirring well after each one, until the chocolate is completely melted and the ganache is smooth and glossy.

Step 8: Finish and Serve
Pour the warm ganache evenly over the top of the cold, set cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to allow the ganache to set. Remove the springform ring, slice, and serve with optional homemade whipped cream or other toppings.