Prepare the Pan:
Spray a 9-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper.
Wrap the pan with two layers of aluminum foil to prevent water from seeping in during the water bath.
Make the Oreo Crust:
Crush Oreo cookies into fine crumbs using a food processor.
Mix the crumbs with melted butter until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Chill in the fridge.
Prepare the Cheesecake Filling:
Preheat oven to 350°F.
Beat cream cheese and sugar until smooth. Add peanut butter, heavy cream, and vanilla extract; mix until combined.
Beat in eggs one at a time, mixing just until incorporated. Fold in miniature chocolate chips.
Pour the filling over the chilled crust and smooth the top.
Bake the Cheesecake:
Place the springform pan inside a roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake for 55-70 minutes, until the edges are set but the center is slightly jiggly. Tent with foil if the top begins to brown.
Cool on a wire rack, then refrigerate for at least 5 hours or overnight.
Make the Ganache:
Heat heavy cream until it begins to simmer. Pour over half of the chocolate chips and stir until smooth. Add the remaining chocolate chips and stir until fully melted.
Let cool slightly to a pourable consistency.
Assemble the Cheesecake:
Remove the chilled cheesecake from the springform pan and transfer to a serving plate.
Pour the ganache over the top, spreading it to the edges and letting it drip down the sides.
Garnish with chopped Reese’s cups and crushed peanuts. Refrigerate until ready to serve.