Instructions

1. Preheat oven to 325ºF. Line bottom of 9″ springform pan with parchment.
2. Make the crust: in bowl mix cookie crumbs with melted butter. Press evenly into bottom of springform pan. Bake for 10 minutes. Allow to cool.
3. Make the filling: Meanwhile, in large bowl with electric mixer beat softened cream cheese and peanut butter until thick and fluffy – about 1 minute. Add sugar and vanilla; beat until smooth for another minute. Add yogurt and eggs one at a time, mix on low so you don’t over-mix eggs. Batter should be smooth, but it’s okay if some lumps are present.
4. Prepare the cheesecake: Pour filling into prepared, pre-baked crust. Bake for 45-50 minutes at 325ºF, or until the middle is just set. If it cracks it’s alright because we’re covering it with chocolate 😉 Turn oven off and allow cheesecake to cool in oven with door open for 20 minutes. Then chill in fridge for 4 hours.
5. Make the ganache: combine coconut milk (or cream) and chocolate chips in small saucepan over low heat. Stir continuously until smooth. Pour overtop of chilled cheesecake.
6. Garnish with peanuts if desired and re-chill until ready to serve. Enjoy!