To Make the Crust

Cup of Yum
1. Preheat oven to 350°F and line a 9-inch round springform pan with parchment paper.
2. Using a food processor, grind up the cookies (creme removed) and sugar until you have fine crumbs.
3. Add crumbs to a medium bowl and mix in the melted butter, then press crust into your prepared pan.
4. Bake for 10 minutes at 350°F.
5. Remove and allow to cool while you make the filling

To Make the Peanut Butter Cheesecake:

1. Use a stand or electric hand mixer to beat the cream cheese, brown sugar, and sour cream until well combined and smooth.
2. Add the eggs one at a time, then vanilla, then peanut butter. Beat until batter is smooth and creamy, then pour into pan over your cooled crust.
3. Place a large pan of water onto the bottom of the rack in the oven.
4. Place the cheesecake onto the second rack in the oven directly over the middle part of the water pan.
5. Bake at 350°F for 15 minutes, then lower oven temperature to 200°F and bake for 2 more hours.
6. Remove from oven and allow to cool completely before placing in the fridge for at least 4 hours.

To Make the Chocolate Ganache:

1. Remove chilled cheesecake from the springform pan and place on serving platter.
2. Pour chocolate chips into a heat-safe bowl.
3. Bring heavy cream to a boil in a medium saucepan, then pour over chocolate chips.
4. Allow to sit for 1 minute, then whisk until chocolate is melted and smooth.
5. Pour chocolate ganache over the top of the cheesecake and smooth the top.
6. Sprinkle the crushed peanuts around the edge of the cheesecake.
7. Cut into slices and enjoy!