Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.

Add the cream cheese, powdered sugar, vanilla extract and peanut butter to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.

Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.

Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.

Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.

Remove the cheesecake from the pan-

To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.

Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.

Add the peanut butter to one bowl and the white chocolate chips to another. Microwave each in 30 seconds bursts until melted.

Stir together the runny peanut butter and melted white chocolate. Leave to cool for 5 minutes.

Pour the ganache over the top of the cheesecake. Spread it right up to the edges with an offset spatula or knife, then use a small spoon to gently push small amounts of the ganache over the side of the cheesecake at roughly 1 ½” intervals, allowing it to drip down.

Decorate the top of the cheesecake with some chopped peanuts if desired.

Chill in the fridge for another 30 minutes before slicing.