Crush the Oreo cookies into fine crumbs and mix with melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large bowl, blend together the softened cream cheese and peanut butter until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.

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

Pour the filling onto the Oreo crust and smooth it out. Optionally, top with crushed Oreos before refrigerating.

Chill in the refrigerator for at least 4 hours, or overnight for best results.

Once set, release the cheesecake from the springform pan, drizzle with chocolate syrup, and top with additional crushed Oreos before serving.