Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the Oreo baking crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.

Place the softened cream cheese, powdered sugar, peanut butter, and vanilla extract in a large mixing bowl and beat with an electric handheld mixer, starting on low and increasing to high speed, until smooth.

Add the whipping cream and continue mixing, starting at low speed and increasing to high until the mixture is fluffy and whipped. Fold in the chopped peanut butter cups.

Spread the filling over the prepared crust, smoothing out the top with a spatula. Cover and refrigerate while making the ganache topping.

Place the semisweet chocolate, peanut butter, corn syrup, and vanilla extract in a heat-safe bowl. Heat the whipping cream to scalding and pour over the chocolate. Let sit for 2 minutes before whisking briskly until smooth.

Let the ganache cool to room temperature before pouring on top of the cheesecake (in the springform pan). Spread around into an even layer and then cover and refrigerate the finished cheesecake for at least 4 hours before serving. Top with a drizzle of melted peanut butter, if desired. Serve with whipped cream. Enjoy!