Prepare the Crust:

1. Combine crust ingredients:
   • In a medium bowl, mix the chocolate graham cracker crumbs with melted butter until the mixture resembles wet sand.
2. Press into the pan:
   • Line a 9×9-inch square baking pan with parchment paper. Firmly press the crumb mixture into the bottom of the pan to form an even crust. Chill in the refrigerator while preparing the filling.

Make the Peanut Butter Cheesecake Layer:
3. Whip the cream:

• In a large bowl, whip the heavy whipping cream until stiff peaks form. Set aside.

4. Mix the cream cheese and peanut butter:
   • In another large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
5. Fold in the whipped cream:
   • Gently fold the whipped cream into the peanut butter mixture until fully combined.
6. Layer the filling:
   • Spread the peanut butter cheesecake mixture evenly over the chilled crust. Smooth the top with a spatula and return to the refrigerator.

Make the Chocolate Ganache:
7. Heat the cream:

• In a microwave-safe bowl, heat the heavy cream until hot but not boiling (about 1–2 minutes).

8. Melt the chocolate:
   • Pour the hot cream over the chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.
9. Spread the ganache:
   • Pour the ganache over the peanut butter layer, spreading evenly to cover.

Chill and Serve:
10. Chill:
– Refrigerate the bars for at least 4 hours, or until fully set.
11. Slice and serve:
– Use the parchment paper to lift the bars out of the pan. Slice into squares and serve chilled.