1. Preheat oven to 325°F (160°C). Crush Oreos into fine crumbs using a food processor. Mix with melted butter and press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.

2. In a large bowl, beat cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar. Mix until creamy. Blend in sour cream and vanilla extract.

3. Add eggs one at a time, mixing gently after each. Stir in heavy cream until combined. Pour batter over crust.

4. Wrap pan with foil and place in a water bath. Bake for 55–70 minutes until edges are set and center slightly jiggles.

5. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove and cool to room temperature, then chill for 4 hours or overnight.

6. For ganache: heat heavy cream until just simmering. Pour over chocolate chips, wait 1 minute, then stir until smooth. Let cool slightly and pour over chilled cheesecake.

7. Top with chopped Reese’s and additional ganache or peanut butter drizzle if desired. Slice and serve chilled.