For the crust
2 ½ cups (250 g) fudge filled cookie crumbs about 30 sandwich cookies, such as Oreos
4 tablespoons unsalted butter, melted
For the filling
24 ounces (681 g) cream cheese, softened
¾ cup (180 ml) heavy cream
¾ cup (150 g) sugar
1 tablespoon vanilla extract
½ teaspoon salt
2 cups (516 g) creamy peanut butter – SEE NOTE 1
4 large eggs lightly beaten
For the glaze
½ cup (120 ml) heavy cream
8 ounces (226 g) semisweet chocolate, coarsely chopped
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Make the crust
Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar, salt, and vanilla, beat on low speed until well combined. Add the heavy cream and beat on low speed until smooth. Add the peanut butter and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours or overnight.
Make the glaze
Remove the sides of the pan and place the cheesecake on a serving platter.
Bring the cream to a low boil over medium-low heat. Pour the warm cream over the chocolate in a medium bowl and stir to combine. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over. Refrigerate for 20 minutes or until the glaze has set.