Preheat the oven to 350°F. Mix together the crust ingredients and press onto the bottom and sides of a 9 inch springform pan. Bake for 8 minutes, then set aside on a rack to cool slightly.
On medium speed, cream together the softened cream cheese, peanut butter, heavy cream, both sugars, all-purpose flour and vanilla.
Add the 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 over the crust.
Sprinkle 1 cup of chopped peanut butter cups over the filling. Finish with the remaining filling. Spread evenly.
Gently, tap on the counter a few times to remove any air bubbles. Bake for 1 hour 15 minutes. Cool to room temperature, then chill completely in the springform pan. The edges should begin to pull away from the sides.
Chill completely. [Preferrably overnight before attempting to cut]
For the ganache: Melt the chocolate chips and heavy cream in the microwave in 20 second increments, stopping to stir each time. Spread on top of the cheesecake.
Chill to allow the ganache to set-up.
Garnish with chopped peanuts, if desired.