In a bowl, combine crushed peanut cookies and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.

For the chocolate ganache, heat 1 cup of heavy cream until it just simmers. Pour it over the chocolate chips in a bowl and stir until the mixture is smooth and glossy. Pour this ganache over the crust and refrigerate until set (about 30 minutes).

In another bowl, beat together the peanut butter, cream cheese, and powdered sugar until creamy and smooth.

In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well combined, then spread it evenly over the set chocolate ganache layer. Refrigerate until firm (about 1 hour).

If desired, melt additional chocolate and fold it into whipped cream to create a chocolate mousse layer. Spread this mousse on top of the peanut butter cheesecake layer and refrigerate until set.

Carefully release the sides of the springform pan and slice into wedges. Serve with whipped cream or vanilla ice cream.

Optionally, adorn with fresh strawberries or sprinkle with cocoa powder for an extra touch.

Cover tightly with plastic wrap or place in an airtight container. Store in the refrigerator for up to a week. You can prepare it up to 2 days in advance.