Ingredients:

  • 1 ½ cups Digestive Biscuits or Graham Crackers, finely crushed
  • 2 Tbsp Granulated Sugar (for crust)
  • ¼ tsp Fine Sea Salt (for crust)
  • 6 Tbsp Unsalted Butter, melted (for crust)
  • 3 (8 oz) blocks Full-Fat Cream Cheese, softened, room temperature
  • ½ cup Granulated Sugar (for filling)
  • ¼ cup Light Brown Sugar, packed
  • 1 cup Smooth Peanut Butter (Classic commercial style)
  • 1 tsp Pure Vanilla Extract
  • ½ cup Full-Fat Sour Cream (or Greek Yogurt), room temperature
  • 3 Large Eggs, room temperature
  • 1 Egg Yolk
  • 4 oz Dark Chocolate (60-70% Cocoa), finely chopped or chips (for ganache)
  • ½ cup Heavy Cream (Double Cream) (for ganache)
  • 1 tsp Unsalted Butter (optional, for ganache shine)
  • Roasted salted peanuts, roughly chopped (optional garnish)

Instructions:

  1. Preheat oven to 350°F / 175°C. Lightly grease the 9-inch springform pan.
  2. Combine crushed biscuits, sugar, and salt. Drizzle in melted butter and stir until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides (about 1 inch) of the prepared pan.
  3. Bake the crust for 8–10 minutes until lightly set. Remove and let cool slightly.
  4. Wrap the entire exterior of the springform pan tightly in two layers of heavy-duty aluminium foil to prepare for the water bath (bain-marie). Place the foil-wrapped pan inside a large roasting pan.
  5. Using a stand mixer on medium speed, beat the softened cream cheese until perfectly smooth and lump-free (about 2 minutes), scraping down the bowl frequently.
  6. Incorporate both sugars, mixing until just combined. Add the peanut butter and vanilla, mixing until the mixture is thoroughly homogenous.
  7. Gently mix in the room-temperature sour cream.
  8. Reduce the mixer speed to low. Add the eggs one at a time, followed by the extra yolk. Mix only until the yolk disappears. Stop mixing immediately to avoid incorporating excess air.
  9. Pour the filling mixture into the pre-baked crust. Tap the pan gently on the counter to release any large air bubbles.
  10. Place the roasting pan (containing the cheesecake) carefully on the middle oven rack. Pour very hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  11. Reduce the oven temperature to 325°F / 160°C. Bake for 65–75 minutes. The center should have a slight, gentle wobble (2-3 inches) when done.
  12. Turn the oven off, but leave the cheesecake inside the oven with the door slightly ajar for 1 hour for slow cooling. This prevents cracking.
  13. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack for 1 hour. Cover loosely and refrigerate for a minimum of 8 hours, or preferably overnight, until fully firm.
  14. To make the ganache: Heat the heavy cream until just simmering. Remove from heat and pour over the chopped chocolate and optional butter. Let stand for 5 minutes, then whisk until smooth and glossy.
  15. Pour the slightly cooled ganache over the chilled cheesecake. Let the ganache set slightly in the fridge (about 15 minutes). Garnish with chopped peanuts before serving.