Begin by wrapping the outside of a 9-inch springform pan with aluminum foil, ensuring it’s tight to prevent water from seeping in. Preheat your oven to 325°F while you prepare the crust.

Gather a food processor to crush approximately 2 cups of graham crackers, along with ½ cup of roasted peanuts, ¼ cup of granulated sugar, and 1 teaspoon of ground cinnamon, until fine crumbs form. Transfer this mixture into a bowl, and stir in ½ cup of melted unsalted butter until combined. Press the crust mixture firmly into the bottom of the prepared springform pan and bake for 10 minutes.

While the crust is cooling, beat 24 ounces of cream cheese in a large bowl using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add in 1 cup of creamy peanut butter, ½ cup of sour cream, ¾ cup of granulated sugar, and 2 tablespoons of all-purpose flour, mixing until fully incorporated.

Add 3 large eggs, one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix; you want to maintain that smooth consistency.

Gently pour the filling over the cooled crust in the springform pan. Tap the pan lightly on the counter to remove air bubbles.

Place the springform pan into a larger roasting pan. Fill the outer pan with boiling water until it reaches halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually, then let it cool completely on a wire rack.

Refrigerate your ultimate peanut butter cheesecake for at least 6 hours, or ideally overnight, to allow the flavors to meld beautifully.

Heat 1 cup of heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in ½ cup of creamy peanut butter until smooth and glossy.

Pour the peanut butter ganache over the chilled cheesecake, spreading it gently to cover the surface. Allow it to set slightly before slicing.