1. Prepare the Oven and Pan:

For the crust: Preheat the oven to 350°F (175°C).

Tightly wrap the bottom and up the sides of a 9-inch springform pan with heavy-duty foil. This will prevent water from seeping into the pan during the water bath.

2. Make the Crust: Place the cocktail peanuts in the bowl of a food processor.

Pulse until roughly chopped.

Add the chocolate wafer cookies and light brown sugar to the food processor.

Pulse until very finely ground.

Add the melted butter.

Pulse until the mixture resembles wet sand and is evenly moistened.

Transfer the mixture to the prepared springform pan.

Using the bottom of a glass or measuring cup, press the crust into the bottom and about 1 inch up the sides of the pan. Make sure the crust is evenly thick and well-packed.

3. Bake the Crust:

Place the springform pan inside of a roasting pan.

Bake the crust for 10 minutes.

Remove from the oven and let it cool while you make the filling.

4. Reduce Oven Temperature: Reduce the oven temperature to 325°F (160°C).

5. Make the Filling:

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes.

Add the creamy peanut butter, granulated sugar, and salt.

Beat on medium-low speed until completely combined.

With the mixer running, add the eggs, one at a time, until each is fully incorporated. Scrape down the sides of the bowl in between eggs.

Mix in the heavy whipping cream until combined.

6. Pour Filling into Crust: Pour the batter into the cooled crust. (The batter will almost fill the pan.)

Gently tap or jiggle the pan to level the batter and release any trapped air bubbles.

7. Prepare and Bake in Water Bath:

Boil 8 cups of water.

Place the roasting pan with the cheesecake in the oven.

Very carefully pour the boiling water into the roasting pan until it comes about 1 inch deep. This creates a water bath, which helps to ensure even baking and prevent cracking.

Bake for 75 to 80 minutes, or until the filling is puffed and the center slightly wobbles when the pan is gently shaken.

Add more hot water to the pan during baking if needed to maintain the water level.

8. Cool Slowly: Turn off the oven.

Crack the oven door a few inches.

Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps to prevent cracking.

Remove the cheesecake from the water bath.

Carefully remove the foil from the pan.

Transfer the cheesecake to a wire rack.

Let the cheesecake continue cooling to room temperature, about 2 hours.

9. Chill:

Once cooled, chill the cheesecake, uncovered, in the refrigerator for at least 6 hours, or preferably overnight.

10. Make the Chocolate Ganache Topping: Place the semi-sweet chocolate chips in a small heat-proof bowl.

Microwave the heavy whipping cream until very hot and just starting to bubble, about 1 minute.

Pour the hot cream over the chocolate chips.

Let the mixture stand for 10 minutes to soften the chocolate.

Stir until the chocolate is fully melted and the ganache is smooth.

11. Top and Garnish: When ready to serve, run a thin knife or offset spatula around the edges of the pan. To loosen the cheesecake from the pan.

Release and remove the side of the springform pan.

Transfer the cheesecake to a serving plate.

Pour the chocolate ganache over the top of the chilled cheesecake. Spread it to the edges, letting it drip down the sides.

Garnish with chopped cocktail peanuts, chopped peanut butter cups, and flaked salt, if desired.

12. Serve:

Refrigerate until ready to serve. Slice and enjoy your incredibly delicious Peanut Butter Cheesecake!