Line a 10-inch springform pan with parchment paper.
In a bowl, mix the crushed Oreos with melted butter until well combined.
Press the mixture evenly into the bottom of the pan to form the crust. Set aside.
In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
In another bowl, beat the cream cheese and peanut butter until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour the peanut butter cheesecake filling over the Oreo crust, spreading it evenly. Top with extra crushed Oreos. Cover and refrigerate for 4-6 hours.
When ready to serve, drizzle with melted peanut butter and slice to serve!
