Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

In a medium bowl, combine chocolate cookie crumbs, melted butter, and brown sugar until evenly mixed.

Press the crust mixture firmly into the bottom of the prepared springform pan to create an even crust layer.

Bake the crust for 8–10 minutes, then remove it from the oven and allow it to cool slightly.

In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.

Add the peanut butter and granulated sugar, then continue mixing until fully combined and fluffy.

Add the eggs one at a time, mixing on low speed after each addition until just incorporated.

Mix in the vanilla extract and sour cream until the cheesecake batter becomes smooth and creamy.

Pour the cheesecake filling over the cooled crust and smooth the top evenly.

Bake for 55–65 minutes, or until the center is mostly set with a slight jiggle remaining.

Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour.

Refrigerate the cheesecake for at least 6 hours or overnight until fully chilled and firm.

To prepare the ganache, heat the heavy cream until hot but not boiling, then pour it over the chocolate chips.

Let the mixture sit for 2 minutes, then stir until smooth and glossy.

Pour the chocolate ganache over the chilled cheesecake and spread evenly over the top.

Pipe peanut butter frosting around the edges if desired and refrigerate briefly before slicing and serving.