Use a food processor to finely crush the Oreos. Add the melted butter and pulse a few times until well combined.

Pour the Oreo crumb mixture into a 9-inch springform pan. Use the bottom of a glass or measuring cup to gently press the crumbs out evenly on the bottom of the pan and about halfway up the sides.

Place the pan in the refrigerator to chill the crust while you move on to the next steps.

Preheat oven to 325F.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.

Add the eggs, one at a time, mixing just until incorporated between each addition.

Add the brown sugar, peanut butter, heavy cream, and vanilla extract. Mix just until combined, but do not over-mix.

Remove the crust from the refrigerator. Wrap the bottom and sides of the pan very well with aluminum foil. If two pieces of foil are needed to be wide enough to cover the bottom and sides of the pan, be sure to fold the foil together very well at the overlap; you don’t want any spaces open where water could seep through.

Scoop the cheesecake batter into the crust and use a spoon or spatula to spread out evenly edge to edge.

Place the pan into a larger rectangular or square pan. Pour hot water (can be hot tap water) into that pan to 1 inch depth (the water should come part way up the sides of the foil wrapped springform pan but not go over the edge or leak through the foil barrier.

Bake the cheesecake at 325F for 1 hour and 15 minutes. Turn off the oven and leave the cheesecake in for another hour.

Remove the cheesecake from the oven and cool to room temperature.

In a medium microwave safe bowl, combine the chocolate chips and heavy cream and heat on high for 30 seconds. Sir well, then continue heating in 20 second intervals until fully melted; stir until smooth.

Pour the chocolate ganache over the top of the cheesecake and use a spoon or spatula to smooth out evenly.

Sprinkle the Reese’s Minis all over the top of the cheesecake.

Chill until serving.