Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

Cheesecake

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, peanut butter and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter evenly into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 10 minutes. The center should be set, but still jiggly. See how to tell when your cheesecake is done baking.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Topping

1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. See how to remove your cheesecake from the pan.
2. To make the ganache, put the white chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the white chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If needed, heat in the microwave for another 10-15 seconds and stir until smooth.
3. Immediately add the peanut butter and stir just until combined. Don’t over stir, or it can start to separate. Pour the ganache over the top of the cheesecake and spread evenly.
4. Sprinkle some chopped peanuts onto the cheesecake, if desired, then refrigerate until ready to serve. Cheesecake is best stored well-covered in the fridge and eaten within 4-5 days.