Step 1: Prepare the Oven and Springform Pan.

Preheat the oven to 350°F (175°C).

Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil. This creates a waterproof seal.

Step 2: Make the Crust.

Place the peanuts in the bowl of a food processor. Pulse until roughly chopped.

Add the chocolate wafer cookies and light brown sugar. Pulse until very finely ground.

Add the melted butter. Pulse until the mixture resembles wet sand.

Transfer the mixture to the prepared springform pan.

Using the bottom of a glass, press the crust into the bottom and about 1 inch up the side of the pan.

Place the springform pan inside of a roasting pan.

Bake the crust for 10 minutes.

Remove the crust from the oven and let it cool while making the filling.

Reduce the oven temperature to 325°F (160°C).

Step 3: Make the Filling.

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes.

Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined.

With the mixer running, add the eggs, one at a time, until each is fully incorporated. Scrape down the sides of the bowl in between eggs.

Mix in the whipping cream until combined.

Pour the batter into the cooled crust. (The batter will almost fill the pan.)

Gently tap or jiggle the pan to level the batter.

Step 4: Bake the Cheesecake in a Water Bath.

Boil 8 cups of water.

Place the roasting pan with the cheesecake in the oven.

Very carefully pour the boiling water into the roasting pan until it is about 1 inch deep. This creates a water bath.

Bake for 75 to 80 minutes. Or until the filling is puffed and the center slightly wobbles when the pan is gently shaken.

Add more hot water to the pan during baking if needed.

Step 5: Cool the Cheesecake.

Turn off the oven. Crack the oven door a few inches.

Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and finish cooling to room temperature.

Remove the cheesecake from the water bath. Remove the foil from the pan.

Step 6: Chill the Cheesecake.

Chill the cooled cheesecake for at least 6 hours or overnight. Chilling is essential for the cheesecake to set properly.

Step 7: Release the Cheesecake.

When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan.

Release and remove the side of the springform pan.

Transfer the cheesecake to a serving plate.

Step 8: Make the Chocolate Topping.

Place the chocolate chips in a small heat-proof bowl.

Microwave the heavy cream until very hot and just starting to bubble, about 1 minute.

Pour the hot cream over the chocolate chips. Let stand for 10 minutes.

Stir until the chocolate is fully melted and the ganache is smooth.

Step 9: Garnish and Serve.

Pour the ganache over the top of the chilled cheesecake.

Spread the ganache to the edges, allowing it to drip down the sides.

Garnish with peanuts, salt, and peanut butter cups, if desired.

Refrigerate until ready to serve.