Skip to contentInstructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the Crust
- In a bowl, combine the chocolate cookie crumbs and melted butter, mixing until the crumbs are evenly coated.
- Press the mixture into the bottom of the springform pan to form an even crust.
- Bake for 8-10 minutes, then set aside to cool.
3. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the peanut butter, sour cream, and vanilla extract, mixing until well combined.
- Add the eggs, one at a time, mixing on low speed until just combined (avoid overmixing).
- Slowly add the melted white chocolate and mix until fully incorporated.
4. Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Wrap the bottom of the springform pan with aluminum foil and place it in a large roasting pan.
- Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath).
- Bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Make the White Chocolate Ganache
- In a small saucepan, heat the heavy cream over medium heat until just simmering (do not boil).
- Pour the hot cream over the chopped white chocolate in a bowl, letting it sit for 1-2 minutes.
- Stir until the chocolate is completely melted and the ganache is smooth.
6. Top the Cheesecake
- Once the cheesecake has cooled to room temperature, pour the white chocolate ganache over the top and spread evenly.
- Garnish with chopped peanuts.
7. Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Remove from the springform pan, slice, and serve.