1. In a medium bowl, combine chocolate cookie crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and sides of a 9-inch springform pan. Freeze while preparing the filling.

2. In another bowl, whip cold heavy cream to stiff peaks. Refrigerate until needed.

3. In a large bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and beat again. Gently fold in whipped cream until well combined.

4. Spread the peanut butter filling evenly into the chilled crust.

5. In a microwave-safe bowl, heat chocolate chips and 1/2 cup heavy cream in 20-second intervals, stirring until smooth. Let cool slightly.

6. Spoon ganache over the filling in random spots. Swirl gently with a knife or skewer for a marbled effect.

7. Cover and refrigerate for at least 4 hours or overnight until fully set.

8. Garnish with chocolate whipped cream or chopped nuts, if desired. Slice and serve chilled.