4 oz Semisweet Chocolate
1/2 stick Unsalted Butter
8 oz Chocolate Wafer Cookies
8 oz Cream Cheese
1 cup Chunky Peanut Butter
1/2 cup Sugar
2 tsp Vanilla Extract
1 cup Super Cold Water
3/4 cup Salted Roasted Peanuts
1 pinch Salt
4 oz semisweet Chocolate
1/2 cup Heavy Cream
Preheat Oven to 37 Combine first 4 oz of chocolate and butter in bowl and microwave for 20 seconds at a time until chocolate is melted.
Finely Crush Chocolate Wafer cookies and combine with melted Chocolate.
Press crumb mixture over bottom of pam sprayed springform, making sure to go up sides 5 inches.
Bake for 10 minutes and set aside to cool.
Whip chilled cream till firm and set aside in bowl.
Mix togethercream cheese and peanut butter, sugar and vanilla until blended.
Fold in 1/3 whipped cream in increments and add 1/2 cup of peanuts.
Spoon mixture into crust and smooth surface, sprinkle with salt and let set in fridge for 3 hours.
Combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.
Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
Spread over peanut butter mixture and sprinkle remaining 1/4 cup of peanuts over top.
refrigerate till set.
Run knife around outside of springform to loosen crust and remove out springform rim.
Cut and serve.
Thank the Devil for his marvelous creation.