Put the cookies in a food processor and blitz to a fine crumb. Add the melted butter and pulse together until the consistency is similar to wet sand. Pour into the cake pan and press evenly on the base. Chill in the fridge while you make the filling.
In a large bowl, beat the cream cheese with an electric mixer. Once it's smooth add the peanut butter, sugar and heavy cream. Continue to beat until everything is mixed together and the consistency is thick. Spoon on top of the cookie base and level the top with a spatula. Place in fridge for a minimum of 4 hours, or ideally overnight.
Remove from the pan and transfer to a serving plate. In a small saucepan or using a microwave, warm the peanut butter to a pouring consistency then pour over the cheesecake. Finish with a crumble of peanut cookies on top.