Preparation

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the Oreo cookie crumbs and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
4. Bake for 10 minutes and set aside to cool while preparing the filling.

Step 2: Make the Peanut Butter Cheesecake Filling

1. In a large bowl, beat the softened cream cheese using an electric mixer until smooth and lump-free.
2. Add the granulated sugar and mix until fully incorporated.
3. Beat in the eggs one at a time, ensuring each egg is well mixed before adding the next.
4. Blend in the peanut butter and vanilla extract, mixing until smooth and creamy.
5. Add the heavy cream and continue to mix until the batter is silky.
6. Gently fold in the miniature chocolate chips with a spatula.

Step 3: Assemble and Bake

1. Pour the prepared cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface.
2. Place the pan in the preheated oven and bake for 60-70 minutes. The center should be set but slightly jiggly, and the top should appear slightly dry.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
4. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
5. Cover the cheesecake and refrigerate for at least 4 hours, or overnight, to fully set.

Step 4: Prepare the Milk Chocolate Ganache

1. Heat ½ cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
2. Remove the saucepan from the heat and pour the cream over the milk chocolate chips in a heatproof bowl.
3. Let the mixture sit for 2 minutes to melt the chocolate, then stir until the ganache is smooth and glossy.
4. Allow the ganache to cool slightly before using.

Step 5: Finish and Serve

1. Pour the cooled ganache over the chilled cheesecake, allowing it to flow and drip naturally down the sides.
2. Refrigerate the cheesecake for an additional 30 minutes to set the ganache.
3. Slice and serve chilled, garnishing with chopped peanuts, mini peanut butter cups, or additional Oreo crumbs if desired.