Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy release. In a medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt.

In a separate bowl, cream the unsalted butter, brown sugar, and peanut butter until light and fluffy. Beat in the egg, then gradually mix in the dry ingredients.

Finally, fold in the oats, mini M&M’s, and chocolate chips before pressing the dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes or until golden brown.

Lower the oven temperature to 325°F (163°C). In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.

Gradually add in the granulated sugar, vanilla extract, sour cream, and heavy cream, mixing until well combined. Add the eggs one at a time, mixing on low speed to incorporate smoothly.

Gently fold in mini M&M’s and chocolate chips. Once mixed, pour the cheesecake filling over the cooled cookie crust, smoothing the top with a spatula.

Prepare a water bath by placing the springform pan in a larger baking dish filled with hot water, creating a moisture-rich environment.

Bake the cheesecake for 75-85 minutes or until the edges are set but the center has a slight jiggle. Once finished, turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour to prevent cracks.

After cooling, cover and refrigerate the cheesecake for at least 6 hours, or preferably overnight.

While the cheesecake cools, use the remaining cookie dough to create extra cookies. Preheat your oven to 350°F (175°C) again if needed.

Scoop the leftover dough into balls, placing them on a lined baking sheet. Bake for 8-10 minutes, or until the cookies are golden but still soft in the center.

Allow them to cool on the baking sheet before transferring to a wire rack.

For the chocolate ganache, heat heavy cream in a small saucepan until just simmering. Pour the hot cream over semi-sweet chocolate chips in a bowl and let it sit for a few minutes before stirring until smooth and glossy.

For the peanut butter frosting, beat cold unsalted butter in a mixing bowl, then add in the peanut butter. Gradually mix in powdered sugar and vanilla, followed by heavy cream, until the frosting is fluffy and well combined.

Carefully remove the sides of the springform pan from the cooled cheesecake.

Pour the glossy chocolate ganache evenly over the top of the cheesecake, letting it drip down the sides for a beautiful finish.

Chill the cheesecake for about 30 minutes to set the ganache. Once set, pipe the fluffy peanut butter frosting on top, and garnish with the extra cookies and additional mini M&M’s for a delightful presentation.