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Put cream cheese in bowl of a stand mixer fitted with the paddle attachment and mix on medium-low until fluffy, 3-4 minutes.
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Meanwhile make crust.
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Combine graham crumbs, sugar, cocoa, and melted butter. Press into bottom and up sides of a spring form pan. Wrap 2 pieces of heavy aluminum foil around pan and set aside
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Sift sugar and flour together and add to cream cheese a little bit at a time while mixing on medium low.
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Add vanilla bean paste and peanut butter, mix on medium-low until combined
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Add eggs one at a time, incorporating each before the next addition
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Tap mixer bowl with batter in it on counter a couple of times and set aside for 20 - 30 minutes.This allows the air bubbles to come up and prevent cracking
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While batter rests, preheat oven to 350
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Pour batter into prepared spring form pan. Set spring form pan into a large roasting pan and fill with boiling water about halfway up sides of spring form pan.
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Bake at 350 for 45 minutes
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Reduce heat to 325 and bake an additional 45 minutes
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Turn off oven, crack door, and leave in oven another 30 minutes
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Remove from oven, let cool completely and chill in refrigerator overnight
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Heat cream in a small sauce pant until steamy, pour over chocolate chips and stir until melted and combined
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Spread over top of the cheesecake (unlike my photos - chill again for the ganache to set - about 30 minutes to 1 hour or more)