Peanut Butter Cheesecake with Dark Chocolate

Instructions:

1. Preheat your oven to 325°F (163°C). Wrap the exterior of a 9-inch springform pan in three layers of heavy-duty aluminum foil to prevent water leakage.
2. Combine chocolate cookie crumbs, melted butter, and sea salt. Press firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove and let cool.
3. In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese, peanut butter, and granulated sugar on low speed until completely smooth. Scrape down the sides frequently to avoid lumps.
4. Add the sour cream and vanilla extract. Mix on low speed until just combined. Do not whip the batter, as this introduces air bubbles that cause cracking.
5. Add the eggs one at a time, mixing on the lowest speed after each addition just until the yellow streaks disappear.
6. Pour the batter over the pre-baked crust. Place the springform pan into a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cheesecake pan.
7. Bake for 1 hour and 15 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door slightly, and let the cake cool inside the oven for one hour.
8. Remove from the water bath and refrigerate for at least 6-8 hours. Once chilled, prepare the ganache by heating heavy cream and pouring it over the chopped chocolate; let sit for 5 minutes, then stir until glossy and pour over the cake.