Add whole oreos to a food processor and blend until you reach a fine crumb.
Add melted butter and mix until well combined.
It should look like wet soil.
Add to a tart tin either rectangle (36 x 13 x 3 centimeters) or round 12 inches.
Use the back of a tablespoon to evenly distribute crust around pressing down firmly on the side and bottom.
Chill for 1 hour.
Add all ingredients to a large mixing bowl and use a hand mixer or a wooden spoon (you'll need some elbow grease) and mix until well combined.
Add chocolate and cream to a microwave safe bowl and microwave for 20 seconds at a time mixing each time until it becomes smooth.
Add cheesecake to the tart tin and use a tablespoon to spread evenly.
Pour on ganache (set a little aside to drizzle on top) and spread evenly.
Sprinkle for chopped Reeses peanut butter cups, drizzle more ganache on top and sprinkle with crushed peanuts.