Prepare the Crust:

• In a medium bowl, mix the chocolate graham cracker crumbs and melted butter until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan, making sure it’s well-compacted. Place the crust in the refrigerator to set while you prepare the filling.

Make the Peanut Butter Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter, powdered sugar, and vanilla extract, beating until fully combined and smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 3-4 minutes. Gently fold the whipped cream into the peanut butter mixture until well combined, creating a light and fluffy filling.
• Pour the peanut butter filling over the chilled crust, spreading it out evenly. Smooth the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.

Make the Chocolate Ganache:

• Once the cheesecake has set, prepare the chocolate ganache. In a microwave-safe bowl, heat the heavy whipping cream until just boiling (about 1-2 minutes).
• Pour the hot cream over the semisweet chocolate chips and let it sit for 2-3 minutes. Then, stir the mixture until smooth and glossy.
• Pour the ganache over the chilled peanut butter filling, spreading it into an even layer. Let the ganache set in the refrigerator for about 30 minutes before serving.

4️⃣ Serve:

• To serve, carefully remove the cheesecake from the springform pan. Slice with a sharp knife (wiping the knife between cuts for clean slices) and enjoy!