Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

In a small bowl, combine the Oreo crumbs and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the springform pan.

Bake the crust for 10 minutes, then allow it to cool. Once cooled, wrap the outside of the springform pan in aluminum foil.

Reduce the oven temperature to 300°F (148°C). While the oven cools, chop the Butterfinger bars into small pieces.

In a large mixing bowl, beat the cream cheese, granulated sugar, and flour on low speed until well blended and smooth.

Add the sour cream, peanut butter, and vanilla extract to the cream cheese mixture, continue mixing on low speed.

Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl.

Stir in the chopped Butterfingers until they are evenly distributed throughout the batter.

Pour the cheesecake mixture into the prepared crust, spreading it evenly.

Place the springform pan inside a larger one, creating a water bath. Fill the outer pan with warm water until it's halfway up the sides of the springform.

Bake the cheesecake for 1 hour and 25 minutes until the center is set but still slightly jiggly.

Once baking is completed, turn off the oven but keep the door closed for 30 minutes.

After 30 minutes, crack the oven door open and allow the cheesecake to cool for an additional 30 minutes.

Carefully remove the cheesecake from the oven and unwrap it from the water bath and refrigerate for 5-6 hours, or ideally overnight.

To make the chocolate ganache, place the semi-sweet chocolate chips in a heat-proof bowl.

Heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips.

Let the mixture sit for 2-3 minutes before whisking until smooth.

Pour the ganache over the cooled cheesecake.

For the peanut butter whipped cream, combine heavy whipping cream, powdered sugar, peanut butter, and vanilla extract in a large mixing bowl and whip until stiff peaks form.

Use a piping bag to pipe the whipped cream around the edge of the cheesecake.

Sprinkle chopped Butterfingers over the top as a finishing touch.