In a food processor, combine together the cookies and the melted cooled butter. Process until the cookies are evenly crushed and the mixture resembles chocolate sand.

Press into a 9” springform pan, evenly along the bottom and up the sides. Use a flat bottomed glass to help you.

Chill in the fridge while you prepare the filling.

In the bowl of an electric mixer, combine the cream cheese and peanut butter until smooth and fluffy.

Add in the powdered sugar, mixing until smooth and scraping down the sides of the bowl.

Add in the vanilla extract and mix until combined.

Slowly add in the heavy cream and mix until you get stiff peaks.

Add the mixture to the prepared pan and evenly spread over the crust. Make sure the top is even and smooth so you have a nice surface to pour the ganache on later.

Cover with plastic wrap and place in the fridge to chill for 1 hour.

In a small saucepan, bring the heavy cream to a simmer.

Remove the pan from the heat and add in the chocolate chips.

Whisk until the chocolate has melted and the mixture is smooth.

Allow to cool to room for 5-10 minutes, and then pour over the peanut butter cheesecake.

Chill for at least 1 hour (or overnight), or until the chocolate ganache is set.