For the crust:
For the cheesecake
For the chocolate coating:
Finely crush the Oreo cookies in a food processor or in a Ziplock bag using a rolling pin. Stir the cookie crumbs and butter together. Firmly press into the bottom of the prepared pan (not up the sides). Bake in the preheated oven for 8 minutes. Remove and cool slightly. Reduce the oven temperature to 325 degrees.
Meanwhile, prepare the cheesecake filling. Beat together the cream cheese, peanut butter, and sour cream, and sugar on medium speed until smooth. You’ll need to scrape the bottom and sides of the bowl once or twice in the process. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the mixture over the baked crust and smooth it out with a spatula. Bake for 35-40 minutes or until the cheesecake is puffed and mostly set (the center can remain just a tad jiggly).
Allow the cheesecake to cool completely then freeze for at least 1 hour or overnight. When ready to dip, melt the chocolate with the coconut oil until smooth. Remove the cheesecake from the pan and place it on a cutting board. Using a hot knife (I run mine under super hot water beforehand), slice the cheesecake into 36 small squares. You can continue to rinse and heat the knife under hot water as you go.