Preheat your oven to 325°F (160°C). Grease the springform pan and line the bottom with parchment paper.

In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the peanut butter and sugar, and mix until well combined.

Add the sour cream, eggs (one at a time), and vanilla extract to the cream cheese mixture, mixing on low speed after each addition until just combined. Do not overmix.

Fold in the chocolate chips gently using a rubber spatula until evenly distributed.

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing out the top with the spatula.

Bake in the preheated oven for 60 minutes, or until the edges are set and the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for an additional 30 minutes.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.

To prepare the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for a minute, then whisk until smooth and glossy.

Pour the ganache over the chilled cheesecake, allowing it to drizzle down the sides. Garnish with chopped peanut butter candies and optional chocolate shavings or drizzles.

Allow the ganache to set for about 30 minutes before slicing.