1. Prepare the crust. Add cookies to a food processor, pulse until you have fine crumbs. Add melted butter and stir well. Press the cookie crumbs evenly across the bottom and sides (about 1” high) of a 10” springform pan (I previously lined the bottom of my pan with parchment paper). Chill uncovered in the fridge until filling is ready.

2. Prepare the filling. In a bowl, beat heavy cream (look for amount under “filling”) with an electric mixer until stiff peaks form.
3. In a separate bowl, beat together peanut butter, cream cheese, sugar and vanilla extract. Stir in heavy cream.

4. Add the filling to the crust, smooth the top with a knife and refrigerate while preparing the topping.

5. Add heavy cream (look for amount under “topping”) to a saucepan. Bring to a light simmer, turn off the heat. Add chocolate pieces and cover with a lid. Let stand for 10-15 minutes. Stir well.


6. Top the cake with the ganache topping, decorate with chopped peanuts. Refrigerate for at least a couple of hours before serving.