In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese and peanut butter on medium speed until completely smooth.
Add the sugars and beat again until well combined.
Add the eggs one at a time, mixing well between each addition. Add the vanilla extract.
Pour the cheesecake filling over the Oreo crust, smoothing the top with a spatula. Bake for 45-50 minutes, or until the edges are set and the center isn't too jiggly.
Turn off the oven and open the door partway, allow the cheesecake to cool in the oven for 15 minutes. Remove the cheesecake to a wire rack to allow it to cool completely. Refrigerate for at least 4 hours.
Once the cheesecake has cooled and been refrigerated, add the chopped dark chocolate and heavy cream to a microwave safe dish and microwave in 30 second intervals. Whisk the mixture between bouts in the microwave until it is completely smooth.
Pour the ganache on top of the cheesecake. Add salted peanuts. Slice and eat.