Pulse the chocolate cookies in a food processor until you have fine crumbs, about 1 minute. Transfer to a bowl and stir in the melted butter until the mixture looks like wet sand. Press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup or glass. Set aside.

In a large bowl, beat the cream cheese and peanut butter with an electric mixer on medium speed until completely smooth and no lumps remain, about 3 minutes. Add the powdered sugar, vanilla, and salt, and beat until well combined, scraping down the bowl as needed.

In a separate bowl, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. The cream should hold its shape when you lift the beaters.

Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream until no streaks remain. Work carefully to keep the mixture airy.

Spread the filling evenly over the prepared crust, smoothing the top with an offset spatula. Refrigerate for at least 4 hours, preferably overnight, until completely set and firm to the touch.

Heat the 1/4 cup heavy cream in a small saucepan until steaming but not boiling. Pour over the chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth. Pour over the chilled cheesecake and spread to the edges. If using, drizzle melted peanut butter chips over the top in a decorative pattern.

Return to the refrigerator for 30 minutes to set the topping. Run a thin knife around the edge of the pan before releasing the springform. Slice with a warm, clean knife for clean cuts.