from https://smittenkitchen.com/2014/02/chocolate-peanut-butter-cheesecake/

Beware: this is an American recipe, and thus way oversugared and with weird ingredients. You can bake with European sensibility and get a much better result.

Ingredients

Chocolate Crust

• 9 ounces (255 grams) chocolate wafers (such as these; the cookie portion of these are best for homemade crumbs)
• 6 ounces (170 grams) bitter- or semisweet chocolate, coarsely chopped or 1 cup chips
• 1/2 cup (95 grams) packed dark brown sugar
• 7 tablespoons (100 grams) unsalted butter, melted and still hot

Fudge Layer

1 cup (235 ml) heavy or whipping cream 13 ounces (370 grams) bittersweet or semisweet chocolate, chopped 2 tablespoons (30 grams) smooth peanut butter (optional)

Cheesecake Layer

2 8-ounce packages (455 grams) cream cheese, at room temperature 1 1/4 cups (320 grams) smooth peanut butter 1 cup (200 grams) granulated sugar 3/4 cup (180 grams) sour cream 3 large eggs 2 teaspoons (10 ml) vanilla extract

Ganache Topping

1/3 cup (80 ml) heavy or whipping cream 4 1/2 ounces (130 grams) bittersweet or semisweet chocolate, chopped 1 tablespoon (15 grams) smooth peanut butter (optional)

Preparation

Make chocolate crust: If planning to use a water bath, double-wrap outside of a 9-inch springform with 3-inch high sides with aluminum foil (heavy-duty if you have it). In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground. Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. Transfer crumbs to prepared pan. Wrap fingers with plastic wrap and press crumb mixture up sides to within 1/2 inch of top, then evenly over bottom of pan. Chill crust until next step.

Make fudge layer: Bring cream to simmer in large saucepan. Remove from heat; whisk in chocolate and peanut butter, if using, until chocolate is melted and mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Freeze until fudge layer is firm, about 30 minutes.

Heat oven: To 325 °F/ 165 °C.

Make cheesecake layer: Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended and fluffy. Beat in sour cream, then eggs, one at a time, and vanilla. Mix until smooth. Pour over fudge layer that has set in the freezer.