Crust:

1 c. chocolate wafer cookie crumbs
2 1/2 oz. dry roasted unsalted peanuts, chopped fine
1/4 c. unsalted butter, melted
2 tbsp. brown sugar
1/8 tsp. salt

Filling:

24 oz. cream cheese (at room temperature)
1 1/2 c. brown sugar, firmly packed
1/2 c. creamy peanut butter
1 tsp. vanilla
4 eggs (at room temperature)

Topping:

1 c. sour cream
2 tbsp. sugar
1/2 tsp. vanilla

Preheat oven to 350°F. Butter a 9-inch spring-form pan. Mix crust ingredients in a small bowl until well combined. Press mixture evenly onto bottom and 1/2-inch up sides of pan.

Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325°F. Beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla and mix just until blended. Add eggs one at a time, beating just until blended after each addition. Scrape sides of bowl with a spatula; then mix at medium speed until smooth. Pour filling into crust.

Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes.

Topping: Blend sour cream, sugar and vanilla extract in a small bowl. Spoon evenly over cake. Return to oven and bake 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. Release pan sides. Let stand 20 minutes at room temperature before serving.