1. Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with foil.

2. Combine crushed Oreos and melted butter. Press into the bottom of the pan. Bake for 8 minutes. Cool slightly.

3. Lower oven to 300°F (150°C). Prepare a water bath.

4. Beat cream cheese and peanut butter until smooth. Add sugar and vanilla, mix well.

5. Mix in sour cream, then add eggs one at a time, mixing on low speed.

6. Pour batter over crust. Place pan in a larger roasting pan. Add hot water halfway up the sides.

7. Bake for 1 hour until edges are set and center slightly jiggles.

8. Turn off oven, crack the door, and let sit for 1 hour.

9. Remove from oven and water bath. Cool completely at room temperature, then chill at least 6 hours or overnight.

10. Heat cream and pour over chocolate chips. Let sit 2 minutes, then stir into ganache.

11. Pour ganache over chilled cheesecake. Let set 10 minutes.

12. Top with Reese’s, mini Oreos, and candy bar chunks. Slice and serve cold.