Preheat your oven to 350°F (175°C).
Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter in a bowl until combined.
Press the crust mixture firmly into the bottom of a springform pan. Bake for 10 minutes until golden brown.
While the crust cools, beat softened cream cheese in a mixing bowl until smooth and creamy.
Add the peanut butter, powdered sugar, eggs, and vanilla extract to the cream cheese and blend until well combined.
Gently fold in chocolate chips to the filling mixture.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake for 55-60 minutes or until set but slightly jiggly in the center.
Turn off the oven and crack the door, allowing the cheesecake to cool gradually inside.
Once cooled, refrigerate for at least 4 hours, or overnight for best results.
For the ganache, heat the heavy cream until it simmers, then pour it over the chocolate chips and let it sit for a few minutes before stirring until smooth.
Drizzle the ganache over the chilled cheesecake before serving.
