heat oven to 325 F and grease a 9 inch springform pan then line the bottom with parchment

mix cookie crumbs butter sugar and salt until evenly moistened then press firmly into the bottom and slightly up the sides

bake crust 10 minutes then cool while preparing filling and set a roasting pan of water on the lower rack for a water bath environment if desired.

beat cream cheese and sugar on low to medium speed until smooth and scrape bowl

mix in cocoa powder sour cream and vanilla just until combined

add eggs one at a time mixing on low just until incorporated to avoid adding excess air then fold in chopped peanut butter cups

whisk peanut butter swirl ingredients until smooth and pour most cheesecake batter into crust then dot with peanut butter swirl and gently drag a knife to marble then add remaining batter and a few more swirls

place pan on a baking sheet and bake 60 to 70 minutes until edges are set and center is slightly jiggly then turn off oven crack door and cool 45 to 60 minutes

cool to room temperature then refrigerate at least 6 hours or overnight

heat cream until steaming and pour over chocolate to rest 2 minutes then stir smooth and add peanut butter if using then spread over chilled cheesecake and chill 20 minutes before slicing and garnish with peanut butter cups.