Making Peanut Butter Oreo Cheesecake is straightforward if you follow these easy steps:

1. Prepare the Crust: Preheat your oven to 325°F (160°C). Crush the Oreo cookies in a food processor or by placing them in a zip-lock bag and using a rolling pin. Mix the crushed cookies with the melted butter and press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. Mix Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the peanut butter, granulated sugar, and vanilla extract, mixing until well combined.

3. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing, as this can incorporate too much air.

4. Pour into Crust: Pour the cream cheese mixture over the cooled Oreo crust and spread evenly.

5. Bake: Bake in the preheated oven for about 50-60 minutes or until the edges are set, and the center is slightly jiggly.

6. Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then transfer it to the refrigerator for at least 4 hours, preferably overnight, to fully set.

7. Whip Cream: Just before serving, whip the heavy cream with powdered sugar until soft peaks form. This will be used for the topping.

8. Garnish: Remove the cheesecake from the refrigerator and spread the whipped cream over the top. Sprinkle crushed Oreos and drizzle with extra peanut butter for an extra touch.

9. Slice and Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled.