• Preheat the oven to 160°C (320°F). Wrap a double layer of tinfoil around the outside base and sides of a 22cm spring-form pan to make sure no water will seep through. Lightly grease or spray the base and sides of the pan with cooking oil. Set aside.
• Blend the base ingredients in the bowl of a food processor until the mixture resembles fine crumbs and starts to hold together.
• Tip the base mixture into the prepared spring-form pan and press down firmly to create a solid base. Chill the base in the fridge.
• Place all the filling ingredients in an electric mixer bowl and blend well until the mixture is smooth. Scrape down the sides to ensure all the ingredients are well incorporated.
• Pour the filling mixture onto the base of the cheesecake and level the surface with a spatula (this is important, as the batter’s thicker than usual due to the addition of peanut butter and it doesn’t automatically level itself out while it cooks). Place the cheesecake in a large roasting pan and carefully pour about an inch of hot water into the pan. Place the pan in the oven and bake for 50 minutes to an hour, or even more (mine took 75 minutes) depending on your oven. (How to know when it’s done: The top will lose its shine, the edges will look set and dry, but there should still be a lot of movement in the cake if you carefully shake it. It may even look a little under-done or wet in the centre – this is as it should be, as it will continue to cook further as it’s cooling down and then set firmly once chilled). 
• Once cooked, turn the oven off, open the oven door slightly (I wedged a wooden spoon in there) and leave the cake to cool for an hour. Then take the cheesecake out of the roasting tin and set on a wire rack to cool completely. Take a thin knife or fine spatula and run it around the outside edges of the cake – this will prevent cracking as it cools. Once completely cooled, place the cheesecake in the fridge, cover lightly with a piece of foil and leave overnight to set and firm up.
• When ready to serve the cheesecake, take it out of the fridge, remove it from the spring-form pan and place on a serving platter.

To make the glaze:

• Melt the chocolate and butter in a double boiler. Remove the boiler from the heat and stir in the milk and glucose. Allow the glaze to cool to room temperature.

Assembly:

• Once the ganache has cooled, pour it over the top of the cheesecake. (I found it easier to pour it into the centre of the cake a little at a time, then easing it out towards the edges with a large spatula, allowing some of it to fall down the sides. You don’t have a lot of time to work with it though, as it starts to set quite quickly). Top with the honey roasted peanuts. Serve immediately, or place back in the fridge until ready to serve.