• Grease a 9-inch springform pan and line the bottom with parchment paper.
• Preheat the oven to 325°F.
• In the bowl of a food processor, pulse the Oreo cookies until small crumbs form. Add the melted butter and pulse until the mixture is evenly combined.
• Press the cookie crumble into the prepared springform pan. Make sure to press firmly on the bottom and about half way up the sides. Set aside.
• In a mixing bowl, beat the cream cheese, peanut butter, and sugar together until light and fluffy.
• Add the vanilla, sour cream, heavy cream, and flour and beat again until well combined.
• By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
• Pour the cheesecake mixture into the prepared crust and smooth to level it off.
• Wrap the springform pan with at least two layers of aluminum foil to ensure it is fully sealed, and no water will get in.
• Place the wrapped pan in a larger pan and fill halfway with hot or boiling water.
• Bake for 65-75 minutes. The cheesecake should appear matte across the top surface, and the center should be slightly jiggly.
• Turn off the oven, keeping the door closed for 20 minutes. After 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
• Remove the cheesecake from the oven. Allow it to cool the rest of the way and then transfer to the refrigerator to chill for at least 3 additional hours, up to overnight.

Ganache

• Make the Ganache about one hour before removing the cheesecake from the refrigerator.
• Heat the heavy cream until simmering. Pour over the chocolate chips, placing a plate or lid over the mixture to trap the heat. Let the mixture sit for several minutes, then whisk together vigorously until a silky, thick chocolate ganache comes together. Place in the refrigerator for about 45 minutes. The ganache will thicken but will still be pourable.

Frosting

• Beat together the butter and peanut butter until smooth.
• Beat in the powdered sugar. The mixture will be crumbly and very thick.
• While beating, add in the heavy cream, 1-2 tablespoons at a time, until a fluffy frosting forms.
• Place the frosting in a piping bag fitted with a large star tip.

Assembly

• Remove the cheesecake from the refrigerator. If necessary, run a knife around the edges of the chilled cheesecake to loosen it from the springform pan. Remove the ring from the pan and transfer the cheesecake to a serving platter, if desired.
• Slowly pour the chocolate ganache over the center of the cheesecake, spreading it with an offset spatula and allowing some of the ganache to drip down the sides of the cheesecake.
• Allow the ganache to set for 10-15 minutes.
• Pipe swirls around the top edge of the cheesecake with the peanut butter frosting.
• Decorate with buckeye balls on top of the frosting, optional.
• Return the cheesecake to the refrigerator for a couple of hours for the ganache to completely set.