• Move an oven rack to the lower section and set your oven to preheat at 325°F. Grab a 9-inch springform pan and wrap the bottom and sides snugly with aluminum foil—it’s like tucking it in for a cozy bake! Give the inside a light mist of cooking spray to keep things from sticking later.

For the Crust:

• Pop the sandwich cookies and sugar into a food processor and blitz until they’re finely ground—about 30 seconds should do. Transfer the crumbly goodness to a medium bowl, pour in the melted butter, and mix until everything is perfectly combined. Press this mixture firmly into the bottom and about 1½ inches up the sides of your pan. Let it chill in the Refrigerate for at least 30 minutes while you whip up the filling.

For the Filling:

• In a large mixing bowl—or the bowl of your stand mixer with the paddle attachment—blend the cream cheese and sour cream together on medium-low speed until it’s silky and smooth. This should take about 3 minutes. Next, add the peanut butter, sugar, and a pinch of salt. Give it another mix, just until everything is beautifully combined, which should only need about 30 seconds.
• Set your mixer to low and add the eggs one at a time, making sure to mix well after each one. Pause every now and then to scrape down the sides of the bowl—no ingredient left behind! Gradually mix in the cream and vanilla until everything is smooth and fully blended. Pour the creamy filling into the chilled crust and gently spread it out into an even layer.
• Heat about 8 cups of water until it’s boiling.
• Set the springform pan into a large roasting pan and place it on the lower third rack in the oven. Slowly and carefully pour the boiling water into the roasting pan, filling it until it’s about 1 inch deep.
• Bake for 1 to 1 ½ hours, keeping an eye on it until the filling gently pulls away from the pan's edges and has a jiggly, jello-like wobble when lightly shaken. If it starts to brown too much, loosely cover it with foil around the 45-minute mark. Once baked, turn off the oven and leave the door slightly open to let it cool gradually.
• Let the cheesecake rest in the oven for about an hour to cool slowly. After that, take it out of the roasting pan, unwrap and discard the foil, and transfer the cheesecake to the Refrigerate. Leave it uncovered to chill for at least 4 hours—or even up to 24 hours if you’re planning ahead.
• When you're ready to add the topping, carefully run a thin knife around the edges of the cheesecake to gently loosen it from the pan. Release the springform and transfer your cheesecake to a pretty serving plate or cake stand. It’s almost time to enjoy!

For the Ganache Topping:

• Chop the chocolate and place it in a medium mixing bowl. In a microwave-safe bowl, heat the cream on HIGH for about 1 minute, or until it starts to bubble around the edges. Pour the hot cream over the chocolate and let it sit for 10 minutes—don’t stir just yet!
• Stir the chocolate and cream in slow, gentle circles until the ganache is completely smooth and the chocolate has melted into the cream. Pour the glossy ganache over the chilled cheesecake, spreading it softly to the edges and letting it drip down the sides for that perfect look. Sprinkle with chopped peanut butter cups for a sweet finishing touch. You can serve it right away or pop it back in the refrigate until you’re ready. If you have leftovers, cover it loosely and keep it chilled for up to 5 days.