Start by turning your Oreos into fine crumbs, a food processor is easiest, but a rolling pin works too. Mix the crumbs with melted butter and just a pinch of salt to bring out all the chocolate and peanut butter flavors. Press the mixture firmly into your pan so it holds together when slicing, using the bottom of a glass to smooth it evenly. Chill it in the fridge while you move on to the filling.

In a large bowl, beat the cream cheese until totally smooth. Add the powdered sugar and mix until silky, then fold in the peanut butter. Pour in the heavy cream and vanilla extract gradually, stirring gently until the filling is creamy, light, and fluffy. Don’t forget to scrape the sides of the bowl a couple of times so everything is fully incorporated.

Spoon the filling over your chilled crust and smooth the top with a spatula, or make gentle swirls with the back of a spoon for a pretty, homemade look. Cover loosely and refrigerate for at least 5 hours, though overnight chilling will make the flavors meld and the cheesecake easier to slice.

Heat the heavy cream until warm (not boiling) and pour it over the chopped dark chocolate. Let it rest for a minute, then whisk until smooth and glossy to create a luscious ganache.

Spread the ganache evenly over the chilled cheesecake and pop it back in the fridge for about 20 minutes to set lightly. Slice carefully, serve, and enjoy, creamy, indulgent, and impressive, all without ever turning on the oven!