Preheat your oven to 350°F. Line the bottom and two opposite sides of a 9×9‑inch baking pan with parchment paper, leaving an overhang to form a sling for easy removal.

Make the crust:

• Melt the 5 tablespoons unsalted butter.

• In a food processor, pulse the 20 Oreo cookies and ½ teaspoon kosher salt until finely ground, then add the melted butter and pulse until mixture resembles wet sand.

• Press the mixture evenly into the bottom of the prepared pan using the bottom of a flat measuring cup or glass.

• Bake until the crust is just set and fragrant, about 10 minutes. Transfer the pan to a wire rack to cool while leaving the oven set to 350°F.

Make the filling:

• In a stand mixer (or large bowl with electric hand mixer), beat the cream cheese on medium speed until smooth.

• Add the granulated sugar and beat until smooth (about 1 minute), stopping and scraping down the sides.

• Add the sour cream, peanut butter, chocolate‑hazelnut spread, vanilla extract, and kosher salt. Beat on medium until just combined (~30 seconds to 1 minute). Scrape down again.

• Then beat in the eggs one at a time, mixing after each addition until the mixture is smooth.

• Pour the filling into the crust and spread into an even layer.

• Bake until the filling is just set but still has a slight jiggle in the center, about 20‑25 minutes.

• Remove from the oven and place on a wire rack to cool completely (about 1 hour). Then refrigerate for at least 4 hours or overnight.

Make the ganache:

• Place the chocolate chips in a medium heat‑proof bowl. Heat the heavy cream in a small saucepan over medium‑high until it simmers.

• Carefully pour the heated cream over the chocolate chips and allow it to rest undisturbed for 2 minutes. Whisk until smooth and glossy.

• Pour the ganache evenly over the chilled cheesecake. Let it sit at room temperature until the chocolate begins to firm up (~15 minutes). Sprinkle with 1 teaspoon flaky sea salt.

• Refrigerate until set, at least 1 hour or up to overnight.

Cut and serve:

• Using the parchment overhang, lift the cheesecake slab from the pan and place on a cutting board.

• Dip your knife in hot water and wipe dry between cuts for clean slices. Cut into 16 pieces.

• Serve chilled.