Crush the Oreo cookies into fine crumbs and mix them with the melted butter. Press this mixture into an 8 or 9-inch springform pan and set aside.

In a large bowl, beat the cream cheese with the powdered sugar until well combined. Add the vanilla extract and peanut butter, continuing to beat until smooth. Gradually pour in the heavy cream and mix until fully incorporated and creamy.

Spread the cheesecake filling over the prepared crust and refrigerate for at least 6 hours or overnight.

For the ganache, heat the coconut cream in the microwave or on the stovetop until warm. Add the chocolate chips and let them sit for 1-2 minutes before whisking until smooth. Pour the ganache over the chilled cheesecake.

Refrigerate for another 30 minutes before slicing and serving.