Preheat oven to 300 degrees F. For crust, in a medium bowl combine crushed cookies, melted butter, and the 2 Tbsp. sugar. Press crumb mixture onto bottom and 1 inch up side of a 9-inch springform pan. Place pan in a shallow baking pan.
In a large bowl beat cream cheese with a mixer on medium until smooth. Beat in peanut butter, the 3/4 cup sugar, and the vanilla until combined. Beat in eggs, one at a time, beating on low after each addition. Stir in chocolate pieces. Spoon into prepared crust.
Bake about 50 minutes or until the outer 2 inches of the top is slightly puffed and looks dry (center will feel firm but may be darker).
Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from side of pan; cool 30 minutes. Remove side of springform pan; cool cheesecake completely on rack. Microwave jam 45 seconds or until smooth and thin enough to spread, stirring once. Spread jam over cheesecake. Cover loosely and chill at least 4 hours. If desired, drizzle with melted chocolate before serving.