preheat oven to 325F
line the bottom of a 6in springform pan with aluminum foil and place in a 9×13 dish
crust:
blend 15 oreo cookies until fine
add to bowl with 2 tbsp melted butter
press down into pan (a little up the sides)
filling:
mix together 1.5 packages (12 total oz) softened cream cheese + 1/3 cup sour cream + 1 tsp vanilla + 1/3cup peanut butter
whisk in 2 eggs just until combined
pour into springform pan
pour hot boiling water in the bottom of the larger dish until it reaches 1/3-1/2 of the cheesecake pan
bake for 55-60 min or until jiggly (when you push down gently in the center it should bounce back)
cool at room temp for 2-3 hours then overnight before slicing
chocolate ganache: microwave 1 cup dark chocolate chips + 1/4 cup heavy cream until melted and pour over cheesecake
let cool in refrigerator before taking out of springform pan