Preheat oven to 325°F (165°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes until lightly golden and fragrant. Remove from oven and let cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese on low speed for 1 minute until completely smooth with no lumps. Add 1 cup sugar and beat until just combined.
Add the peanut butter and beat on low until fully incorporated and creamy, scraping down the sides of the bowl as needed.
Add eggs one at a time, beating on low speed after each addition until just mixed in. Stir in vanilla extract and 1/2 cup heavy cream until the batter is smooth and uniform.
Pour the filling over the cooled crust, spreading it evenly to the edges. Tap the pan gently on the counter 2-3 times to release any air bubbles.
Bake for 55-65 minutes, until the edges are set and the center still jiggles slightly when gently shaken. The internal temperature should reach 150°F.
Turn off the oven, crack the door open about 4 inches, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracking.
Remove from oven and cool to room temperature on a wire rack, about 1 hour. Cover and refrigerate for at least 4 hours or overnight until completely firm.
For the ganache, heat 2 tablespoons heavy cream in the microwave for 20 seconds. Pour over chocolate chips and let sit 1 minute, then stir until smooth. Drizzle over the chilled cheesecake before slicing.
