Preheat oven to 350°F. Spray a 9 inch springform pan with baking spray. Set aside.
With a food processor, grind the Oreo cookies into crumbs. With a rubber spatula, mix the melted butter with the cookies until combined. Press the mixture into the bottom of the springform pan.
Let the crust bake in the oven for 5-6 minutes. Let cool while making the cheesecake.
Peanut Butter Cheesecake
With a hand mixer or stand mixer fitted with a paddle attachment, beat softened cream cheese, peanut butter, and sugar on high until smooth. Add eggs one at a time, beating on low until combined. Do not overmix.
Add in sour cream and lemon juice. Pour the mixture over top of the cooled Oreo crust.
Smooth out the top of the cheesecake with the back of a spoon to release any air bubbles.
Bake the cheesecake for 15 minutes at 350°F. Lower the temperature to 300°F and bake another 60-70 minutes. When done, the edges should be light brown and the middle should look just underdone, but not liquidy.
Let the cheesecake cool in the oven for 1 hour with the oven door cracked, then let it finish cooling on a wire rack for 1 hour. Place in refrigerator overnight to set.
Mix chocolate chips and heavy cream in a microwave safe bowl. Microwave mixture in 2 minute intervals, stirring in between. When chocolate is melted, let cool for 1 minute and then pour over cooled cheesecake. Place cheesecake in refrigerator for 3-5 hours or until chocolate is hardened.
Peanut Butter Frosting
With a hand mixer or stand mixer fitted with a paddle attachment, cream butter and peanut butter until smooth. Add in sugar, one cup at a time, alternating with tablespoons of half and half. Pipe peanut butter frosting on top of cooled cheesecake and top with mini Reese's. Enjoy!