Preheat your oven to 325°F (160°C). In a food processor, pulse Nutter Butter cookies until they resemble fine crumbs. Transfer the crumbs to a mixing bowl, combine with melted butter, and mix until evenly coated. Press the mixture firmly into the bottom of an 8- or 9-inch springform pan to form a crust. Bake for 12 minutes, then remove and let it cool completely.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar and light brown sugar, blending until combined. Next, mix in creamy peanut butter, sour cream, and heavy cream, ensuring everything is well incorporated. Add the eggs one at a time, mixing gently after each addition, along with vanilla extract and sea salt. Avoid overmixing to keep the filling light.

Pour the creamy peanut butter cheesecake filling into the cooled Nutter Butter crust, smoothing the top with a spatula. Wrap the outside of the springform pan tightly in aluminum foil to prevent water from seeping in during baking. Place the pan in a larger baking dish filled halfway with hot water to create a water bath. Bake for 70–80 minutes or until the center slightly wobbles when the pan is gently shaken.

After baking, turn off the oven, leaving the cheesecake inside for an additional hour. This gradual cooling helps prevent cracks. Once cooled, carefully remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 6 hours or preferably overnight to achieve the desired texture before removing the springform ring.

In a saucepan, heat the heavy cream and peanut butter over medium heat until steaming but not boiling. Remove from heat and pour the hot mixture over the chopped white chocolate in a mixing bowl. Let it sit for a few minutes to allow the chocolate to soften, then stir until smooth and glossy. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.

Once the ganache is spread over the cheesecake, sprinkle chopped peanuts on top for an added crunch and visual appeal. Let the ganache set for a few minutes before slicing into your delicious peanut butter cheesecake. Serve chilled and delight your guests with every rich, creamy bite!