Step 1 — Make the Crust : Heat oven to 325°F (160°C). Mix Oreo crumbs and melted butter until the texture resembles wet sand. Press firmly into bottom of a 9-inch springform pan. Bake 8 minutes, then cool while preparing filling.

Step 2 — Make the Filling : Beat cream cheese until smooth. Add sugar + vanilla and mix well. Mix in peanut butter and sour cream until creamy. Add eggs one at a time, gently mixing after each. Fold in chopped peanut butter cups.

Step 3 — Bake Using Water Bath : Pour filling over crust. Wrap pan in foil to prevent leaks. Place into a roasting pan and pour hot water halfway up the sides. Bake 60–70 minutes, until edges set and center slightly jiggles. Turn off oven and let cheesecake cool inside for 1 hour.

Step 4 — Chill u0026 Top : Remove from water bath, cool fully. Refrigerate 4–6 hours or overnight. Make chocolate ganache by heating cream and pouring over chocolate; stir until smooth. Spread ganache over chilled cheesecake. Top with extra peanut butter cups and drizzle peanut butter/chocolate if desired.