Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides for easier release.

Make the crust: Stir cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan using the bottom of a measuring cup to compact. Chill while you make the filling.

Soften the cream cheese: Ensure cream cheese is at room temperature. This prevents lumps and keeps the filling ultra-smooth.

Beat the base: In a large bowl, beat cream cheese, peanut butter, powdered sugar, vanilla, and a pinch of salt until smooth and fluffy, 2–3 minutes. Scrape the bowl to catch any streaks.

Whip the cream: In a separate, chilled bowl, whip 1 cup heavy cream to medium-stiff peaks. Don’t overwhip; it should look billowy and hold lines.

Fold it in: Gently fold the whipped cream into the peanut butter mixture in two additions until no white streaks remain. This keeps the filling light.

Fill the crust: Spoon the filling over the crust and smooth the top with an offset spatula. Tap the pan lightly on the counter to settle air pockets.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The longer rest gives a cleaner slice and deeper flavor.

Make the ganache: Heat 1/2 cup heavy cream until steaming (not boiling). Pour over 1 cup chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until glossy and smooth. Cool to room temperature so it’s pourable but not hot.

Top the cheesecake: Remove the chilled cheesecake from the fridge. Pour the cooled ganache over the top, tilting the pan to spread. For a drip edge, nudge a little over the sides with a spoon.

Add crunch (optional): Sprinkle chopped peanuts, mini chips, or flaky salt while the ganache is still soft. Chill 30–45 minutes to set the topping.

Slice and serve: Run a warm knife around the pan edge, then release the ring. For clean slices, wipe the knife between cuts.