Preheat oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper

Mix cookie crumbs and melted butter until evenly combined

Press mixture firmly into the pan and bake for 10 minutes

Beat cream cheese until smooth, then mix in peanut butter and sugar

Add eggs one at a time, mixing just until combined

Mix in vanilla extract

Pour filling over the baked crust and smooth the top

Bake for 35–40 minutes until edges are set and center slightly jiggles

Turn off oven, crack door open, and let cool for 30 minutes

Heat heavy cream until just simmering and pour over chocolate chips

Let sit 2 minutes, then stir until smooth

Pour ganache over cooled cheesecake and spread evenly

Refrigerate for at least 4 hours or until fully set

Lift out and slice with a sharp knife