Preheat your oven to 325°F (163°C). Line the bottom of your springform pan with parchment paper and grease the sides lightly with butter. Combine the crushed Oreo cookies and melted butter in a bowl until well mixed. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes and set it aside to cool while you work on the filling.

Set your oven to 300°F (148°C). Beat the cream cheese, sugar, and flour in a large bowl on low speed until smooth and creamy. Avoid overmixing, as excess air can cause cracks. Add the sour cream, peanut butter, and vanilla extract, continuing to mix on low. Finally, beat in the eggs one at a time, ensuring each is fully combined before adding the next. Gently fold in the chopped Butterfingers.

Pour the creamy peanut butter filling onto the cooled crust. Prepare a water bath by placing the springform pan inside a larger pan, then filling the outer pan with warm water until it reaches halfway up the sides of the springform pan. This helps the cheesecake bake evenly and prevents cracking.

Bake the cheesecake for 1 hour and 25 minutes. The center should be set but slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Gradually cool it further by cracking the oven door for another 30 minutes. Once cooled, refrigerate for at least 5 hours or overnight to allow it to firm up.

Melt the chocolate chips with warm heavy cream, stirring until smooth. Spread the thick, shiny ganache evenly over the cooled cheesecake. Prepare the whipped cream by beating heavy cream, powdered sugar, peanut butter, and vanilla extract at high speed until stiff peaks form. Pipe or dollop the whipped cream around the edges and sprinkle with additional chopped Butterfingers.