1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the chocolate sandwich cookie crumbs with melted butter until evenly combined, then press firmly into the bottom of the pan.

3. Bake the crust for 8 minutes, then set it aside to cool.

4. In a large bowl, beat the cream cheese until smooth.

5. Add the sugar and peanut butter, then mix until creamy and well blended.

6. Mix in the sour cream, vanilla extract, and melted semi-sweet chocolate until smooth.

7. Add the eggs one at a time, mixing on low speed just until combined after each addition.

8. Pour the filling over the cooled crust and smooth the top.

9. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.

10. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes.

11. Remove the cheesecake and let it cool to room temperature.

12. Refrigerate for at least 6 hours, preferably overnight.

13. Heat the heavy cream until hot but not boiling, then pour it over the chocolate chips and let sit for 2 minutes.

14. Stir until smooth to make the ganache, then spread it over the chilled cheesecake.

15. Drizzle the warmed peanut butter over the top and finish with chopped peanut butter cups and extra cookie crumbs.

16. Slice and serve chilled.