1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan. Wrap the outside of the pan with foil if using a water bath.

2. Mix the chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan.

3. Bake the crust for 8 minutes, then let it cool while preparing the filling.

4. Beat the softened cream cheese and sugar until smooth and creamy, scraping down the bowl as needed.

5. Add the peanut butter, sour cream, vanilla extract, and salt. Mix until fully blended.

6. Add the eggs one at a time on low speed, mixing just until each egg disappears into the batter.

7. Pour the filling over the cooled crust and smooth the top.

8. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight wobble.

9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

10. Transfer the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight.

11. Warm the heavy cream until steaming, then pour it over the chocolate chips. Let sit for 1 minute, then stir until smooth.

12. Spread the chocolate topping over the chilled cheesecake and garnish with chopped peanut butter cups if desired.

13. Chill for 30 minutes more before slicing with a warm, clean knife.