Ingredients

Crust

• 1 3/4 cups dry peanut butter cookie crumbs
• 3 Tablespoons granulated sugar
• 5 Tablespoons butter

Filling

• 20 ounces cream cheese, room temperature
• 3/4 cup sour cream
• 2/3 cup creamy peanut butter
• 2/3 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 1 Tablespoon vanilla paste
• 2 Tablespoons heavy cream
• 1 teaspoon Kosher salt

Ganache

• 200 milliliters heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup chopped dark chocolate
• 6 Tablespoons light corn syrup

Garnish

• 1/2 cup candied or roasted peanuts
• 2 Tablespoons Maldon salt

Instructions

Prepare the Crust

Preheat the Wolf Convection Steam Oven on Convection Mode to 325°F.

In a medium mixing bowl, combine the cookie crumbs, melted butter, and sugar. Mix well. Pour the crumb mixture into a springform pan and press it evenly onto the bottom. Use your hands or a flat-bottomed cup to create a smooth, even layer.

Bake the Crust

Place the crust on rack position 2 and bake for 10 minutes. Remove from the Wolf Convection Steam Oven and allow it to cool completely.

Adjust Oven Settings

Set the Wolf Convection Steam Oven to Convection Steam Mode at 225°F.

Prepare the Filling

In the bowl of a Wolf Gourmet stand mixer, add the softened cream cheese and sugar. Using the paddle attachment, beat until smooth. Add the sour cream, peanut butter, and mix until smooth. Add eggs, vanilla, heavy cream, salt, mix until smooth. Pour the filling over the cooled crust in the springform pan.

Wrap the Pan

Wrap the entire pan tightly in plastic wrap, ensuring the first layer is taut across the pan to prevent dripping into the batter. The plastic wrap should completely seal the pan.

Bake the Cheesecake

Place the pan on rack 2 and bake for 75 minutes. Immediately remove it from the oven and carefully cut off the top layer of plastic wrap to prevent condensation on the cheesecake. Allow the cheesecake to cool for 5 minutes on the counter, then transfer it to the Sub-Zero refrigerator to cool completely.

Prepare the Ganache

In a small saucepan, heat the heavy cream on the Wolf Dual Stack Burner until almost boiling. While the cream heats, combine the semi-sweet and dark chocolate in a glass mixing bowl. Once the cream is hot, pour it over the chocolate and let it stand for 5 minutes. Slowly whisk the cream and chocolate together, then whisk vigorously until smooth. Add the corn syrup and combine fully. Set aside and keep warm.

Assemble the Cheesecake

Once the cheesecake is completely cooled, run a warm offset spatula around the edges to separate the cheesecake from the sides of the pan. Release the springform pan, and using a large spatula, gently slide it under the crust to remove the bottom of the pan. Transfer the cheesecake to a wire rack.

Pour the warm ganache over the cheesecake, gently spreading it to cover the surface and allowing it to drip over the edges if desired. Move the cheesecake to a cake plate, and while the ganache is still setting, sprinkle the candied peanuts and flaky salt over the chocolate.

Allow the ganache to set, then slice the cheesecake with a warm knife, wiping the knife with a hot, wet towel after each cut.