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1
Special equipment: an offset spatula
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2
For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray.
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Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
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4
Put the graham crackers in a food processor and process until finely ground.
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5
Add the melted chocolate mixture and process until the mixture is the texture of very wet sand.
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6
Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer.
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7
For the cheesecake: Clean out the food processor bowl.
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8
Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
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9
Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
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10
Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved.
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11
Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
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12
Pour the cream cheese mixture over the crust and spread evenly with an offset spatula.
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13
Sprinkle the top with the peanuts.
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14
Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours.
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15
The bars can be assembled and refrigerated overnight.
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16
Cut into 12 bars.
