In a blender or food processor, crumble the Oreo® Chocolate Sandwich Cookies (26). In a bowl, mix the crumbs and the Butter (6 tablespoon) to make the base. In a 9-inch spring-form pan, press the Oreo mixture down to form a crust. Chill in the fridge until solid.
Let the Cream Cheese (16 ounce) warm and beat with a stand mixer. Add in the Vanilla Extract (1 teaspoon), the Powdered Confectioners Sugar (1/3 cup), and the Heavy Cream (2 fluid ounce) then beat again.
Beat the Creamy Natural Peanut Butter (1 cup) and Sweetened Condensed Milk (14 ounce) into the cream cheese.
Pour the fluffy cream cheese mixture onto the now-hardened crust and smooth it until even. Cover the top of the pan with a plate and chill in the fridge overnight.
To make the ganache, heat the Heavy Cream (4 fluid ounce). Add the Semi-Sweet Chocolate Chips (4 ounce) to the cream and mix until combined. Pour the ganache over the chilled cheesecake. Use a spatula to spread it evenly. Cool if desired.