Ginger Snap Crust
▢30 ginger snap cookies, crushed to a fine powder
▢5 tablespoons unsalted butter, melted and cooled
Peanut Butter Filling
▢16 ounces cream cheese, softened
▢1 ½ cups creamy peanut butter
▢1 cup powdered sugar
▢½ cup sour cream
▢½ cup heavy cream
▢12 ounces heavy cream
▢12 ounces dark chocolate, chopped
▢⅔ cup chopped dry roasted peanuts
For crust: Place cookie crumbs and butter into a mixing bowl and stir together until fully and evenly incorporated. Pour mixture into a lightly greased 9” springform pan (or cake pan) and press evenly into the bottom of the pan. Refrigerate.
For filling: Place cream cheese and peanut butter into a mixing bowl and beat together. Add remaining ingredients and continue to beat together until mixture is light, fluffy and smooth. Pour mixture into the prepared crust smooth surface. Refrigerate for at least 2-3 hours and up to 48 hours.
For ganache: Pour cream into a small saucepan and place over medium. Once mixture comes to a simmer, remove from heat and add chocolate chips. Allow mixture to sit for about 5 minutes or until chocolate has melted. Stir until mixture is completely blended and smooth. Set aside and cool for about 15 minutes.
To assemble and serve: Remove cheesecake from the pan (once refrigerated for a few hours and stiffened) and place onto a cake stand or a large plate. Pour cooled ganache over the top of the cheesecake and spread it evenly over the surface. Sprinkle chopped peanuts over perimeter of the cheesecake, refrigerate until ganache stiffens, about 30 minutes, and serve.