Step 1

Place 16 ounces cream cheese in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 1/2 cup sour cream and 2 large eggs on the counter. Let everything sit at room temperature until the cream cheese is softened. Meanwhile, make the crust.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line the bottom and two opposite sides of a 9x9-inch baking pan with a sheet of parchment paper long enough to hang over the sides by 1 inch to form a sling.

Step 3

Melt 5 tablespoons unsalted butter in the microwave or on the stovetop. Place 20 Oreo cookies and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Pulse until finely ground, about 30 (1-second) pulses. Add the butter and pulse until the mixture resembles wet sand, about 15 (1-second) pulses.

Step 4

Transfer the mixture to the baking pan. Press it evenly into the bottom with the bottom of a flat measuring cup.

Step 5

Bake until the crust is just set and fragrant, about 10 minutes. Place on a wire rack and keep the oven at 350ºF.

Step 6

Add 3/4 cup granulated sugar to the bowl of cream cheese. Beat with the paddle attachment on medium speed until smooth, about 1 minute. Stop and scrape down the sides of the bowl with a flexible spatula.

Step 7

Add the sour cream, 3/4 cup smooth peanut butter, 1/4 cup chocolate-hazelnut spread, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Beat on medium speed until just combined, 30 seconds to 1 minute. Scrape down the sides of the bowl again.

Step 8

Beat in the eggs one at a time, beating after each addition until combined and the mixture is smooth. Pour into the crust and spread into an even layer.

Step 9

Bake until the filling is just set but has a slight jiggle in the center still, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 1 hour. Refrigerate for at least 4 hours or up to overnight.

Step 10

Place 8 ounces semisweet chocolate chips in a medium heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium-high heat until simmering. Pour over the chocolate chips and let sit for 2 minutes. Whisk until smooth and glossy.

Step 11

Pour over the cheesecake in an even layer. Let sit at room temperature until the chocolate begins to firm up, about 15 minutes. Sprinkle with 1 teaspoon flaky sea salt. Refrigerate until set, at least 1 hour or up to overnight.

Step 12

Grasping the excess parchment, lift the slab out of the baking dish and place on a cutting board. Cut into 16 pieces, dipping the knife in hot water and wiping it dry between each cut for the cleanest-looking pieces.