Prepare the Crust:

• Line a 9″x9″ pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal.

• In a medium bowl, mix the crushed Oreo cookies and melted butter until well combined.

• Press the mixture evenly into the prepared pan using the back of a measuring cup or spoon.

• Refrigerate the crust while preparing the cheesecake layer.

Prepare the Cheesecake Layer:

• In a large bowl, using a handheld mixer on medium-high speed, beat the softened cream cheese and peanut butter until smooth and creamy.

• Add the confectioners’ sugar and vanilla extract; continue to beat until well combined.

• Spoon the cheesecake mixture over the chilled crust, spreading it into an even layer.

• Refrigerate until well chilled, at least 2 hours or up to overnight.

Prepare the Topping:

• In a small heatproof bowl, microwave the semisweet chocolate chips in 30-second increments, stirring between each, until melted and smooth.

• Pour the melted chocolate over the chilled cheesecake layer, spreading it into an even layer.

• Refrigerate until the chocolate topping is set, about 30 minutes.

Serve:

• Using the parchment overhang, lift the cheesecake out of the pan and onto a cutting board.

• Cut into squares and serve chilled.