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