1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan. Wrap the outside in foil if using a water bath.

2. Stir the crushed chocolate sandwich cookies with melted butter until evenly coated, then press the mixture firmly into the bottom of the pan. Bake for 8 to 10 minutes and let it cool slightly.

3. In a large bowl, beat the cream cheese until smooth. Add the peanut butter, granulated sugar, and brown sugar, and mix until creamy.

4. Blend in the sour cream and vanilla extract, scraping down the bowl as needed.

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

6. Pour the filling over the crust and smooth the top. Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.

7. Turn off the oven, crack the door, and let the cheesecake rest for 30 minutes. Cool completely, then refrigerate for at least 6 hours or overnight.

8. Heat 1/4 cup heavy cream until hot, pour it over the chopped semi-sweet chocolate, let it sit 1 minute, then stir until smooth.

9. Spoon or drizzle the ganache over the chilled cheesecake. Finish with caramel sauce, chopped peanut butter cups, and crushed peanuts.

10. Chill briefly to set the topping, then slice and serve cold.