Add Graham cracker crumbs to a medium bowl and mix with melted butter until fully combined. Press the mixture onto the bottom and sides of a spring form pan or a 9x13 inches cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

Add 2/3 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combine and a gelatin mixture is formed. Set aside.

In a large bowl, using an electric hand mixer or stand mixer, beat cream cheese, add sugar on medium-low speed until combined. Stop a few times to scrape the sides and bottom of the bowl.

Add the 20 ounces of chopped chocolate to a medium bowl, heat 1/2 cup of heavy whipping cream until hot and pour over the chocolate. Let it stand for 1 minute, stir to combine. If needed microwave for 30 seconds and stir until the chocolate is fully melted. The mixture should be smooth and shiny. Set aside to cool.

In a chilled mixing bowl, add the cold heavy whipping cream. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the cream cheese mixture. Make sure it's all combined, mix on low speed for 1-2 minutes.

Add vanilla and gelatin mixture to the bowl, mix on low-medium speed to combine.

Add the melted chocolate to the batter, mix on low-medium speed to combine. Using a spatula stir well to combine.

Add the peanut butter to a small bowl and microwave for 40 seconds, stir.

Spread half of the cheesecake filling evenly onto the prepared pan. Spread half of the peanut butter onto the cheesecake and swirl with a spatula. Add the rest of the cheesecake and top with the remaining peanut butter, swirl.

Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.

Add chocolate and corn syrup to a medium bowl.

Heat heavy cream in the microwave for 1 minute, until hot.

Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 30 seconds to melt any remaining small lumps.

Let cool to room temperature, but not to harden.

Pour chocolate ganache over the cheesecake and distribute evenly using a spatula.

Sprinkle chopped peanuts over the cheesecake.

Chill for one more hour and serve.

Always serve chilled and store in the fridge.

Store in the fridge for up to 4 days.