Preheat the oven to 350°F (175°C). Crush 24 Oreo cookies until fine crumbs form. Melt 1/4 cup unsalted butter, mix with crumbs, and press into a greased 9-inch springform pan. Bake for 10 minutes, then let cool.

In a large bowl, beat 16 oz. softened cream cheese until smooth. Gradually add 1 cup granulated sugar, mix until combined. Add 3/4 cup peanut butter, followed by 3 large eggs one at a time. Fold in 1/2 cup mini chocolate chips.

Pour the filling over the cooled crust. Place the pan in a larger baking dish filled with hot water and bake for 55-60 minutes until the edges are set and the center is slightly jiggly.

Turn off the oven and crack the door. Allow to cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

Heat 1 cup heavy cream in a small saucepan until simmering. Remove from heat, add 1 cup chocolate chips and stir until smooth. Let it cool slightly before pouring over the chilled cheesecake.

Remove the cheesecake from the springform pan. Optionally garnish with crushed peanuts or additional chocolate chips, slice and serve.