Preheat your oven to 350°F (175°C). In a medium bowl, combine crushed cookies, melted butter, and granulated sugar, then press the mixture evenly into a 9-inch springform pan.

Bake the crust for 8-10 minutes, then remove it to cool and reduce oven temperature to 325°F (160°C).

In a large bowl, beat softened cream cheese until smooth, then add peanut butter and mix until well combined.

Gradually beat in both granulated and brown sugar until the mixture is light and fluffy.

Add eggs one at a time, mixing on low speed until just combined after each addition to avoid overmixing, then stir in vanilla extract and salt.

Pour the filling over the cooled crust in the springform pan, and place the springform pan into a larger roasting pan.

Carefully pour hot water into the roasting pan to create a water bath that comes halfway up the sides of the springform pan.

Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.

Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour to prevent cracks.

If desired, whisk sour cream, powdered sugar, and vanilla extract until smooth, then spread over the cooled cheesecake.

Remove the cheesecake from the water bath, cover loosely, and refrigerate for at least 6-8 hours, or ideally overnight, until completely chilled and firm.

Remove the sides of the springform pan, then drizzle with melted chocolate or peanut butter ganache if desired.

For best flavor and texture, let the cheesecake sit at room temperature for 15-30 minutes before serving.