In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
Very carefully add the jelly batter over the peanut butter batter.
Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
To make the ganache:
In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
Let the cake sit on the rack until the ganache has set up, about 45 minutes.
To decorate the sides see the above video.
Use a thin knife, dipped in a pitcher of hot water to cut the cake.
When you cut into it, the peanut butter and jelly layers will reveal themselves.