Preheat your oven to 325°F (163°C). In a mixing bowl, combine chocolate cookie crumbs with melted unsalted butter and stir until well mixed. Firmly press this mixture into the bottom of a 9-inch springform pan to create a sturdy crust. Bake for 10 minutes until slightly set, and then remove from the oven to cool while you prepare the filling.

In a large mixing bowl, beat the block cream cheese and both sugars together until smooth and creamy. Incorporate the creamy peanut butter and pure vanilla extract, mixing until fully combined. Add the room temperature eggs one at a time, ensuring each egg is well combined before adding the next. Finally, blend in the heavy cream until the batter is velvety and homogeneous.

Pour the luscious filling over the cooled cookie crust in the springform pan, spreading it evenly. Place the pan inside a larger baking dish filled with hot water to create a water bath. Bake in the preheated oven at 325°F (163°C) for 70-75 minutes, or until the edges are set while the center still jiggles slightly.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. When cooled, carefully remove the cheesecake from the water bath, and transfer it to the refrigerator to chill for at least 6 hours, or overnight.

In a small saucepan, gently heat the heavy cream until just simmering. Pour the hot cream over the dark chocolate chips in a separate bowl. Let it sit for 2-3 minutes, then whisk until smooth and glossy.

Gently pour the glossy ganache over the chilled cheesecake, spreading it evenly with a spatula. In a separate bowl, whip the remaining heavy cream with peanut butter and a touch of sugar until soft peaks form. Pipe dollops of this mixture around the edge for decoration. Finally, sprinkle chopped mini peanut butter cups on top and chill for an additional 30 minutes.