1. Preheat the oven to 325°F (163°C). Crush the Oreos into fine crumbs using a food processor. Mix with melted butter and press into a 9-inch springform pan. Bake for 10 minutes, then cool.

2. In a large bowl, beat cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar. Mix until creamy and combined.

3. Add eggs one at a time, mixing gently and scraping down the bowl between each addition. Add sour cream, heavy cream, and vanilla, and beat until smooth and well incorporated.

4. Pour filling over the crust. Wrap the springform pan with foil and place into a roasting pan. Fill halfway with hot water for a water bath.

5. Bake for 55–65 minutes until the center is slightly jiggly but edges are set. Turn off oven, crack the door, and let it sit inside for 1 hour.

6. Remove from oven, bring to room temperature, then refrigerate at least 6 hours or overnight.

7. Heat 1/2 cup cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir to create a ganache.

8. Pour cooled ganache over chilled cheesecake and smooth the top.

9. Top with chopped mini Reese’s cups. For extra flair, drizzle with peanut butter or caramel sauce if desired.