1. Preheat the oven to 325°F and lightly grease a 9 inch springform pan.

2. Crush the chocolate sandwich cookies into fine crumbs and mix them with the melted butter until evenly combined.

3. Press the crumb mixture firmly into the bottom of the springform pan and bake for 8 to 10 minutes, then let the crust cool.

4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

5. Add the granulated sugar and mix until fully blended, then mix in the creamy peanut butter.

6. Add the eggs one at a time, mixing on low speed after each addition just until combined.

7. Stir in the vanilla extract, melted semisweet chocolate, sour cream, and salt until the batter is smooth.

8. Pour the filling over the cooled crust and smooth the top.

9. Place the pan on a baking sheet and bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.

10. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

11. Remove the cheesecake and let it cool to room temperature, then refrigerate for at least 6 hours or overnight.

12. Heat the heavy cream until hot, then pour it over the chocolate chips and 2 tablespoons peanut butter.

13. Let it sit for 1 minute, then stir until smooth and glossy.

14. Spoon or drizzle the topping over the chilled cheesecake and finish with chopped peanut butter cups or chopped peanuts if desired.

15. Slice and serve chilled.