Preheat the oven to 325°F. Combine the crushed cookies and melted butter, pressing into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool. In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in sour cream, vanilla, and peanut butter. Pour the filling over the cooled crust. Bake for 50 to 55 minutes until just set. Let the cheesecake cool at room temperature for one hour, then chill in the refrigerator for at least 4 hours or overnight. Once fully chilled, remove the cheesecake from the pan. Top with chopped Reese’s. In a microwave or saucepan, melt the chocolate chips and cream together and drizzle over the cheesecake. Add whipped cream and extra Reese’s if desired. Slice and serve chilled.