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1
Cook's Note: All the ingredients should be at room temperature before you start.
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Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor.
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Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust.
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Put it in the refrigerator while you make the filling.
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Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
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Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes.
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The top, only, should feel set and dry.
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Take the cheesecakes out of the oven and set aside while you make the topping.
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Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat.
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Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
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Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface.
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(Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.)
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Put it back in the oven for a final 10 minutes.
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Remove the cake from the oven and cool.
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Slice and serve.
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16
Make Ahead:
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Make the cheesecake up to 2 days ahead.
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Cool and chill as directed.
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Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface.
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Unmold and serve as directed in the recipe.
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This will keep in the refrigerator for up to 4 days total.
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Freeze Note:
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The cheesecake can be frozen for 1 month.
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Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil.
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Thaw overnight in the refrigerator and eat within 2 days.
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A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.
