Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with foil.

In a food processor, pulse the cocktail peanuts until roughly chopped.

Add chocolate wafer cookies and brown sugar, pulsing until finely ground.

Pour in the melted butter and mix until it resembles wet sand.

Press the mixture firmly into the bottom and sides of the springform pan.

Bake for 10 minutes, then let cool. Lower the oven temperature to 325°F (163°C).

In a large mixing bowl, beat the cream cheese and sour cream until smooth.

Add peanut butter, sugar, and salt, mixing until well combined.

Incorporate eggs one at a time, ensuring each is fully blended before adding the next.

Stir in heavy whipping cream until smooth.

Pour the filling into the cooled crust.

In a separate pot, boil 8 cups of water. Place the springform pan in a roasting pan and carefully add the boiling water to reach about 1 inch deep.

Bake for 75 to 80 minutes until the center is set but still slightly jiggly.

Cool in the oven for 1 hour before chilling it in the refrigerator for at least 6 hours.

Melt the chocolate chips with the additional heavy cream in a double boiler or microwave until smooth.

Pour the ganache over the chilled cheesecake and garnish with chopped peanut butter cups and flaked salt as desired.

Refrigerate again until serving.