• Prepare oven and pan. Preheat the oven to 350°F (180°C). Lightly grease a 9" springform pan with non-stick cooking spray.
• Make the crust. In your food processor pulse the cookies together until they are fine crumbs. You can also do this in your stand mixer, or place cookies in a plastic bag and crush with a rolling pin. If doing this by hand with a rolling pin, transfer the crumbs to a mixing bowl. 35 Oreo cookies
• Add butter and bake. Add butter and mix until combined. Press the crust mixture into the bottom and about halfway up the sides of the pan. Place the pan on a baking sheet and bake for 8 minutes. Remove from the oven and set aside. 5 Tablespoons (71 g) unsalted butter

Make cheesecake filling

• Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment, beat cream cheese and sugar on medium speed for 4 minutes. 2 pounds (four 8-ounce) blocks cream cheese 1 ½ cups (300 g) granulated white sugar
• Add the cornstarch, salt and vanilla, beating after each addition. 1 Tablespoon cornstarch pinch salt 2 teaspoons vanilla extract
• Add the eggs, one at a time, beating for one minute after each addition. 4 large eggs
• Add the sour cream, beat until incorporated. ⅔ cup (151 g) sour cream
• Add heavy cream and beat until incorporated. ⅔ cup (160 g) heavy cream
• Add peanut butter and beat to combine. 1 cup (270 g) smooth peanut butter
• Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

• Lower the heat on the oven to 325°F (160°C).
• Wrap springform pan. Wrap the outside of the springform pan in 3-4 layers of aluminum foil, ensuring none of the pan is exposed and any water can get jn. I also recommend wrapping in a slow cooker liner. Or you can place the pan into a larger pan like a 10-inch cake pan then place the larger cake pan into a large roasting pan. I find if I use just tin foil water it still gets in.
• Prepare the water bath. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
• Pour filling into the pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
• Place in the oven. Place the roasting pan with the springform pan in it, in the oven.
• Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
• Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. If you notice the top is browning too quickly, tent the top of the pan with tinfoil halfway through baking.
• Allow cheesecake to cool in the oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
• Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
• Make the ganache. Place the chocolate and peanut butter in a small mixing bowl. Heat the cream until very hot, either in a saucepan on low heat, or in the microwave. You want the heavy cream hot, but not boiling. Pour the hot cream over the chocolate and peanut butter. Let sit for 5 minutes, then whisk smoothly. Pour the ganache over the cooled cheesecake. Return the cheesecake to the fridge to firm up before serving. I like to top the cheesecake with chopped peanut butter cups and whipped cream before serving. 4 ounces bittersweet or semi-sweet chocolate ½ cup (120 ml) heavy cream 2 Tablespoons peanut butter Chopped peanut butter cups Whipped cream