Preheat your oven to 350°F (175°C) or prepare your pie dish for a no-bake version.

In a medium bowl, combine chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch pie pan to form your crust. Bake for 10 minutes if using the oven method, then let the crust cool. For a no-bake version, refrigerate the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Add in creamy peanut butter, powdered sugar, and vanilla extract, and mix until combined.

In a separate bowl, whip the heavy cream until soft peaks form, then gently fold this into your peanut butter mixture.

Spread the peanut butter filling over the cooled crust, smoothing it out. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Prepare the ganache by heating the heavy cream in a small saucepan until simmering. Pour it over chocolate chips in a bowl, let sit for a minute, then stir until smooth and cool slightly.

Pour the ganache over your cheesecake. Top with chopped peanuts for garnish, slice, serve, and enjoy!