1. Prepare the Crust:

• Preheat the oven to 350°F (175°C).
• Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil.
• Place the peanuts in the bowl of a food processor. Pulse until roughly chopped.
• Add the wafer cookies and light brown sugar. Pulse until very finely ground.
• Add the melted butter and pulse until the mixture resembles wet sand.
• Transfer the mixture to the springform pan.
• Using the bottom of a glass, press the crust mixture firmly into the bottom and about 1 inch up the sides of the pan.
• Place the springform pan inside of a roasting pan.
• Bake for 10 minutes.
• Remove and let cool while making the filling.

2. Reduce Oven Temperature:

• Reduce the oven temperature to 325°F (160°C).

3. Make the Filling:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the room temperature cream cheese and room temperature sour cream on medium-low speed until totally smooth, about 3 minutes.
• Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined.
• With the mixer running, add the eggs one at a time, beating until each is fully incorporated. Scrape down the sides of the bowl in between eggs.   
• Mix in the heavy whipping cream until combined.
• Pour the batter into the cooled crust. (The batter will almost fill the pan.)
• Gently tap or jiggle the pan to level the batter.

4. Prepare the Water Bath:

• Boil 8 cups of water.
• Place the roasting pan with the cheesecake in the oven.
• Very carefully pour the boiling water into the roasting pan until it reaches about 1 inch deep.

5. Bake the Cheesecake:

• Bake for 75 to 80 minutes, or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Add more hot water to the pan during baking if needed.

6. Cool in Oven:

• Turn off the oven, crack the door a few inches, and let the cheesecake cool in the oven for 1 hour. This slow cooling process helps to prevent cracking.

7. Cool Completely:

• Remove the cheesecake from the oven and finish cooling to room temperature.
• Remove the cheesecake from the water bath and remove the foil from the pan.

8. Chill:

• Chill the cooled cheesecake for at least 6 hours, or preferably overnight.

9. Release from Pan:

• When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan.
• Release and remove the side of the springform pan. 
• Transfer the cheesecake to a serving plate.

10. Make the Chocolate Topping:

• Place the chocolate chips in a small heat-proof bowl.
• Microwave the heavy whipping cream until very hot and just starting to bubble, about 1 minute.
• Pour the hot cream over the chocolate chips and let stand for 10 minutes.
• Stir until the chocolate is fully melted and the ganache is smooth.

11. Top and Garnish:

• Pour the ganache over the top of the chilled cheesecake.
• Spread to the edges to let it drip down the sides.
• Garnish with chopped peanuts, chopped peanut butter cups, and flaked salt, if desired.

12. Refrigerate and Serve:

• Refrigerate until ready to serve.