Preheat your oven to 350°F (177°C) and grease a 10-inch springform pan with nonstick cooking spray.

In a food processor, pulse the Oreo cookies until you have fine crumbs. This should yield about 2 cups of packed crumbs.

Combine the Oreo crumbs with the melted butter in a medium bowl and mix until the crumbs are fully coated.

Firmly press the mixture into the bottom and up the sides of the prepared springform pan. Wrap aluminum foil around the bottom and sides to prevent leakage.

Bake for 10 minutes, and once baked, sprinkle some of the chopped Snickers on top of the warm crust before letting it cool.

In a large bowl, beat the softened cream cheese and granulated sugar on medium speed for about 3 minutes until smooth and creamy.

Mix in the sour cream and vanilla extract until incorporated.

Add the eggs one at a time, mixing on low speed to avoid overmixing. Divide the filling equally into two bowls.

To one bowl, fold in the creamy peanut butter; to the other, blend in the melted chocolate.

Randomly spoon both batters into the crust, creating an aesthetically pleasing swirl pattern with a knife.

Prepare a water bath by boiling enough water to fill a roasting pan with 1 inch of hot water. Place your springform pan inside and carefully pour the hot water around it.

Bake the cheesecake for 55–70 minutes or until the center is almost set. Turn off the oven and crack the door to allow the cheesecake to sit for an hour before removing.

Let the cheesecake cool at room temperature, then refrigerate for at least 6 hours or overnight for the best flavor and texture.

Once chilled, loosen the cheesecake from the rim of the pan and add toppings as desired: drizzle with salted caramel, sprinkle with remaining chopped Snickers and peanuts.

Cut into slices and serve chilled. Store any leftover cheesecake in the refrigerator for up to 4 days.