Heavenly Chocolate Peanut Butter Cheesecake: A Decadent Dream

Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 8-10 minutes, then remove from the oven and set aside to cool.
Make the Peanut Butter Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.
Add the sugar, sour cream, eggs, and vanilla extract, and beat until fully combined and smooth.
Pour the peanut butter filling over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:

Bake the cheesecake at 325°F (163°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours, or overnight for best results.
Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and pour over the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
Stir in the butter until fully incorporated and the ganache is silky.
Assemble the Cheesecake:

Once the cheesecake has chilled, pour the chocolate ganache over the top, spreading it evenly.
Refrigerate for an additional hour to allow the ganache to set.
Serve:

Slice and serve chilled, garnishing with extra chopped peanuts or chocolate shavings if desired.
Serving and Storage Tips