Pre-heat oven to 160°Celsius.
Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
In a separate bowl, beat cream cheese until smooth for 30 seconds.
Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
Add in both the eggs. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
Beat in the peanut butter. Combine well.
Fold in the whipping cream until it is well incorporated into the batter, followed by the chocolate chips.
Pour the cheesecake batter into the prepared crust and bake in a water bath at 160°Celsius for 55 minutes to 60 minutes. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
Remove the cheesecake from the oven and let it cool for another 20 minutes before loosening the cake tin and removing the cake out.
Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
Garnish the cake with chocolate gananche and caramel drizzle and chopped peanuts.
Keep leftovers refrigerated.