Prep the pan. Lightly grease a 9-inch springform pan or line the bottom with parchment. This helps the crust release cleanly and makes slicing easier.

Make the crust. Combine chocolate cookie crumbs, melted butter, sugar, and a pinch of salt. Stir until the crumbs look like wet sand. Press the mixture firmly into the bottom of the pan and a little up the sides. Chill for 15 minutes while you make the filling.

Whip the cream. In a cold bowl, beat the heavy cream to stiff peaks. Set aside. This adds lift and a cloud-like texture to the cheesecake.

Beat the base. In another bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add peanut butter, powdered sugar, vanilla, sour cream (if using), and a pinch of salt. Beat until completely smooth and no lumps remain.

Fold in the cream. Gently fold the whipped cream into the peanut butter mixture in two additions. Use a rubber spatula and light strokes to keep the mixture airy.

Fill the crust. Spoon the filling into the chilled crust and spread it into an even layer, smoothing the top with an offset spatula.

Make the swirl. Warm the 1/3 cup peanut butter just until pourable (about 10–15 seconds in the microwave). Stir in 2 tablespoons powdered sugar if you want a sweeter swirl. Drizzle in thin lines over the cheesecake. Use a toothpick or butter knife to gently drag through the lines, creating swirls. Don’t overwork it—simple figure-eights look great.

Chill. Cover the pan and refrigerate for at least 6 hours, preferably overnight. The longer chill helps the cheesecake set cleanly and slice neatly.

Garnish and serve. If you like, sprinkle mini chocolate chips or chopped peanuts around the edge. Run a thin knife around the pan before unclipping the ring. Slice with a warm, clean knife for the best edges.