Preheat oven to 325.

Spray a springform pan with non-stick cooking spray.

Mix together your crust ingredients and press into the bottom and up the sides of a 9" springform pan and then set in refrigerator.

In bowl of a stand mixer add your cream cheese and beat until smooth and lumps are gone then add in your sugar slowly until combined.

Next add in your eggs one at a time, mixing well after each addition. This ensures that they are fully incorporated evenly.

Then add in your vanilla extract, peanut butter and sour cream just mixing until combined.

Wrap springform pan in heavy duty tin-foil and pour into your prepared crust and place in large roasting dish and fill dish about half way up your springform pan with hot water (the water bath helps the cheesecake from not cracking).

Reduce oven heat to 300 and bake for 1 hour and 30 minutes then turn off heat and leave in oven for another hour until center is set.

Remove from oven and place on counter to cool to room temperature and then refrigerate for an additional 8 hours.

When ready to serve make ganache by adding your chocolate chips to a medium sized bowl, set aside.

In microwave or on stove heat 1/2 cup heavy whipping cream until it just starts to bubble.

Pour over your chocolate chips and cover for about 5 minutes, remove cover and whisk until smooth.

Let cool slightly, at this time you can prepare your cheesecake by putting on serving tray.

Spoon your ganache over the top of your cheesecake and spread slowly over the sides.

Let cool a little more then sprinkle edges with chopped peanut butter cups if desired.