Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of prepared pan. Bake 10 minutes. Cool completely.
Reduce oven to 300°F.
Combine sour cream and cream cheese in bowl. Beat at low speed 1 minute. Add eggs, one at a time, beating well after each addition. Add sugar and peanut butter. Continue beating until well mixed. (Do not over beat.) Stir in chocolate chips.
Spoon filling over cooled crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 55-65 minutes or until center is almost set.
Loosen sides of cheesecake from pan immediately, by carefully running knife around inside of pan. Cool 1 hour. Cover; refrigerate 4 hours or overnight until completely cooled. Remove pan side. Store covered in refrigerator up to 3 days.
Top each serving with my special Hot Fudge Sauce. Link above.