1-First Step: Crush Oreo cookies into fine crumbs using a food processor or rolling pin in a zip-top bag. This ensures even texture without big chunks.

2-Second Step: Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom and up sides of the pan with a glass bottom. Chill crust for 15 minutes to set.

3-Third Step: Beat softened cream cheese with peanut butter, powdered sugar, and vanilla on medium speed until smooth, about 2 minutes. Scrape bowl often to avoid lumps.

4-Fourth Step: In a separate bowl, whip cold heavy cream to stiff peaks, 3-4 minutes. Gently fold into peanut butter mixture for light, fluffy results. Avoid overmixing to keep air in.

5-Fifth Step: Pour filling over chilled crust, smooth top with an offset spatula. Refrigerate for at least 6 hours or overnight for best set.

6-Sixth Step: Heat chocolate chips and 1/4 cup heavy cream in microwave 30-second bursts, stirring until smooth ganache forms. Cool slightly.

7-Seventh Step: Pour ganache over set cheesecake, let drip down sides. Sprinkle chopped Reese’s and peanuts immediately.

8-Final Step: Run a knife around edges before releasing springform. Slice with a hot knife for clean cuts. Serve chilled and store leftovers promptly.