heat oven to 325 F and grease a 9 inch springform pan then wrap the outside with foil for a water bath

mix cookie crumbs with melted butter sugar and salt then press firmly into the pan bottom and slightly up the sides

bake crust until set then cool slightly.

beat cream cheese until smooth then beat in peanut butter sugar cocoa and flour until fully combined

mix in sour cream vanilla milk and optional lemon juice just until smooth

add eggs one at a time mixing on low only until incorporated to avoid adding air

pour filling over crust and smooth the top then place pan in a roasting pan and add hot water halfway up the sides

bake until edges are set and center is slightly jiggly

turn oven off and crack door to cool in oven then cool to room temperature.

refrigerate cheesecake until fully chilled

heat cream until steaming then pour over chopped chocolate with optional corn syrup and salt and rest then stir until glossy

cool ganache to a pourable thickness then spread over chilled cheesecake and refrigerate to set before slicing.