Crush Oreo® Chocolate Sandwich Cookies (26) until fine crumbs. You can process them on a food processor or add cookies into a ziplock bag and batch it will a rolling pin or a pan.
Add Butter (4 tablespoon) and mix until it resembles wet sand. Press it down on the bottom of a 9 inch spring form pan. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat Cream Cheese (32 ounce) to loosen it up a bit (3-5 minutes). Scrape bottom and sides of the bowl to pull up any lumps.
Add Brown Sugar (1 1/2 cup),Vanilla Extract (1 teaspoon) and Creamy Peanut Butter (1 cup) and beat until combined. When smooth, add Heavy Cream (1/2 cup) and mix until combined.
Slowly add the Salt (1 pinch) and Egg (4), a little bit at a time, mix just until combined and continue to incorporate them with a spatula (over mixing can lead to your cheesecake to crack).
Chop the Miniature Reese`s Cup (20) and fold them into cheesecake batter. Pour batter into the spring form pan, smooth the top.
Bake at 350 degrees F (180 degrees C) for 1 hour to 1 hour and 15 minutes. The cheesecake should be a little bit jiggly in the center, but set around the edges.
Allow to cool completely at room temperature then in the fridge overnight.
For the chocolate ganache, pour hot Heavy Cream (1/2 cup) overSemi-Sweet Chocolate Chips (3/4 cup) and let it stand until the chocolate has softened. Whisk until smooth, allow to cool slightly before pouring.
Run a knife around the cheesecake pan to release it. Pour over chocolate ganache, spread evenly on top. Decorate with Reese's peanut cup.