Preheat the oven to 350°F. Mix together the cookie crumbs, peanuts, sugar and butter. Firmly press on bottom and sides of a 9-inch springform pan. Bake for 8 minutes, then set aside on a rack to cool slightly.
Using an electric mixer cream together cream cheese, peanut butter, heavy cream, granulated and brown sugar, all-purpose flour and vanilla.
Add whole eggs, one at a time. Add the egg yolks, beating well after each addition. Scrape the side of the bowl as needed. Pour half of filling over the crust.
Sprinkle 1 cup of chopped peanut butter cups over the filling then pour remaining on top. Spread evenly. Gently, tap on the counter a few times to remove any air bubbles.
Bake for 1 hour 15 minutes or until the center is set when gently shaken. Cool to room temperature on a cooling rack in the springform pan. The edges should begin to pull away from the sides.
cover loosely and chill for at least 8 hours, preferably overnight before cutting.
To make ganache: Melt chocolate chips and heavy cream in the microwave in 20 second increments, stopping to stir each time. Repeat until completely smooth.
Remove outer ring and smooth sides, if needed. Spread ganache on top of cheesecake. Garnish with chopped peanuts while wet then chill until set.