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1
Preheat oven at 350 F. Grease a 7-inch springform pan.
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2
Make the crust by mixing all the crust ingredients together in a food processor or with a fork. Press the mixture into the bottom of the springform pan. Bake crust for 5 minutes. Set pan aside on a rack to cool. Turn down oven temperature to 250 F.
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3
To prepare filling: In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and peanut butter on medium speed until smooth. Add brown sugar and beat to combine. Then add egg, heavy cream and vanilla extract. Mix for 2 minutes or until well blended.
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4
Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter. Bake for 45 to 50 minutes, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
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5
Then turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least an hour. Then remove it from the oven and put it into the refrigerator to chill for at least 4 hours, or preferably overnight.
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6
Before serving, leave the cake at room temperature for 30 minutes. For the topping, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.
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7
Pour the ganache on top of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. Sprinkle toasted peanuts on top as garnish.
