Prepare an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Then put it aside.
You may do this step with or without a microwave.
a. With microwave: Combine the chocolate and butter in a small microwave-safe bowl and heat in the microwave for 1 minute.
b. Without microwave: Combine the chocolate and butter in a separate non-stick baking pan. Cook and stir in low fire until the chocolate is smooth for about 1 minute.
Crush the chocolate graham crackers in a blender and process until finely ground.
Pour the melted chocolate mixture until thoroughly moistened.
Press the crust into the bottom of the prepared square pan, cover and refrigerate.
Mix 2 tablespoons of water with the gelatin in a small microwave-safe bowl until it softens for about 5 minutes.
Heat the dissolved gelatin in a microwave or a non-stick baking pan for 10 seconds.
Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the blender and process until the mixture has fully dissolved.
Note: Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
Pour and spread the cream cheese mixture over the crust evenly with an offset spatula.
Sprinkle the top with the peanuts.
Wrap the pan with plastic wrap and chill for 2 hours.
• Drizzle some hot fudge or regular chocolate syrup for garnish and chill overnight.
• Feel free to use the cheesecake recipe and just replace peanut butter to other flavors of your choice.
• Top it off with whipped cream to make it even more indulgent!