Preheat your oven to 325°F. In a food processor, pulse the chocolate sandwich cookies into fine crumbs. In a bowl, mix the crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and partially up the sides of a 9-inch springform pan.

In a large bowl, beat the cream cheese until smooth. Mix in the peanut butter and granulated sugar until well combined, then stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing briefly after each, and finish by stirring in the heavy cream. Pour the filling evenly over the prepared crust.

Bake in the preheated oven for 50-60 minutes until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 6 hours (overnight is best) to set the cheesecake.

For the ganache, heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a bowl. Stir until smooth and let cool slightly before drizzling evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to allow the ganache to set.