Preheat oven to 350 degrees and line a 9inch round springform pan.
Using a food processor, ground up the cookies and sugar until sand like.
Dump into a medium bowl and mix in the melted butter.
Press the crust into the pan.
Bake in the oven for 10 minutes.
Remove and allow to cool while you make the filling.
Using a hand mixer and a large bowl, beat the cream cheese, brown sugar, and sour cream until combined and smooth.
Beat in the eggs one at a time until combined after each egg.
Beat in the vanilla until combined.
Beat in the peanut butter until combined.
Pour batter into the crust.
Place a large pan of water onto the bottom of the rack in the oven.
Place the cheesecake onto the second rack in the oven directly over the middle part of the water pan.
Bake in the oven at 350 for 15 minutes.
Lower oven temp to 200 degrees and continue to bake the cheesecake for 2 hours.
Remove from oven and allow to cool completely before placing in the fridge overnight.
Remove cheesecake from springform pan.
Using a small stove pot, place the heavy whipping cream into the pot and bring to a slight boil.
Pour chocolate chips into a heat safe bowl.
Pour hot heavy whipping cream over chocolate chips and allow to sit for 1 minute before whisking until smooth.
Pour chocolate ganache over the top of the cheesecake and smooth evenly.
Sprinkle the peanuts around the edge of the cheesecake.
Cut into slices and enjoy!