Step 1

Lightly spray a 9-inch springform pan with cooking spray.

Step 2

Pulse the Oreo cookies (wafers and filling) in a food processor until fine crumbs. Or place in a freezer bag and crush with a rolling pin.

Step 3

Mix in the melted butter.

Step 4

Press the mixture into the bottom and slightly up the sides (about 1/3 - 1/2 of the way) of the springform pan. Place in the fridge as you make the filling.

Step 5

In a large bowl, beat the cream cheese and powdered sugar until no lumps remain.

Step 6

Beat in the peanut butter, followed by the sour cream. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.

Step 7

In a separate large bowl, beat the whipping cream until stiff peaks form.

Step 8

Carefully fold the whipped cream into the peanut butter mixture using a rubber spatula. Gently fold the mixture until you no longer see and streaks of whipping cream.

Step 9

Spoon the mixture over the crust and smooth the top. Cover and chill in the fridge for the cheesecake to set - at least 6 hours. I typically make the cheesecake the night before I plan to serve it.

Step 10

When ready to serve, chop the chocolate into very small pieces and place in a heatproof bowl.

Step 11

Heat the cream until almost boiling.

Step 12

Pour the cream over the chopped chocolate and let sit for 2-3 minutes. Then whisk until smooth.

Step 13

Remove the cake from the fridge. Trace around the outside of the cake with a sharp knife, then unclamp the springform pan.

Step 14

Pour the ganache over the cheesecake, letting it drip over the sides. Optionally, sprinkle the top with chopped peanut butter cups.

Step 15

Return the cheesecake to the fridge for the ganache to set (about 30 minutes).

Step 16

Slice into pieces using a thin, sharp knife, being sure to cut through the crust. For clean cuts, wipe the knife in between each cut.