Peanut Butter Cheesecake

For the Crust

  • 24 OREO cookies (filling included)
  • 75g (5 tbsp) melted salted butter

For the Filling

  • 450g (2 cups) full-fat cream cheese, room temp
  • 120g (1/2 cup) sour cream (or Greek yogurt)
  • 180g (3/4 cup) creamy peanut butter (not natural-style)
  • 100g (3/4 cup) powdered sugar
  • 1 tsp vanilla extract
  • 240ml (1 cup) heavy whipping cream (whipped to stiff peaks)

For the Ganache

  • 170g (1 cup) semi-sweet chocolate chips (roughly chopped)
  • 120ml (1/2 cup) heavy whipping cream