Prep the pan: Lightly grease a 9-inch springform pan or line the bottom with parchment. This helps release clean slices.

Make the crust: Stir cookie crumbs, melted butter, sugar, and salt until the mixture resembles damp sand. Press firmly into the bottom and 1 inch up the sides of the pan. Use the bottom of a measuring cup to compact it well. Chill while you make the filling.

Whip the cream: In a cold bowl, whip 1 1/4 cups heavy cream to stiff peaks. Set aside in the fridge. Cold tools and cream make this step faster and more stable.

Beat the base: In a separate large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Add peanut butter, powdered sugar, vanilla, and salt. Beat until creamy and well combined, scraping down the bowl as needed.

Add the chocolate: Melt the chocolate in short bursts in the microwave or over a double boiler. Let it cool until just warm to the touch, then beat it into the peanut butter mixture until smooth.

Fold in the cream: Gently fold the whipped cream into the filling in two additions. Use a spatula and light strokes to keep it airy. Stop folding as soon as no streaks remain.

Fill and smooth: Spoon the filling into the chilled crust and smooth the top. Tap the pan lightly on the counter to release air bubbles.

Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. The texture firms up and flavors meld as it chills.

Make the ganache (optional): Warm 1/2 cup cream until steaming. Pour over 4 ounces chopped chocolate and let sit 2 minutes. Stir until glossy. Cool to room temperature, then pour over the set cheesecake. Tilt the pan to spread. Chill 30 minutes.

Garnish and serve: Run a warm knife around the edge of the pan, release the springform, and top with chopped peanuts, chocolate shavings, or mini cups. Slice with a hot, clean knife for neat edges.