Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.

In a mixing bowl, combine crushed Nutter Butter cookies with melted butter until it resembles wet sand. Press into the springform pan and bake for 10 minutes. Allow to cool.

Beat cream cheese and granulated sugar until smooth, then mix in vanilla and peanut butter until fully incorporated.

Add eggs one at a time, mixing on low speed after each addition.

Pour the cheesecake filling over the cooled crust, smoothing the top evenly.

Bake for 50-60 minutes until the edges are set but the center jiggles slightly.

Turn off the oven and crack open the door, allowing the cheesecake to cool slowly for 1 hour.

Refrigerate the cheesecake for at least 4 hours, ideally overnight.

Whip the heavy cream with powdered sugar until stiff peaks form.

Spread the whipped cream over the cheesecake and garnish with chopped peanuts before serving.