Preparation

• Preheat your oven to 325°F (163°C).
• In a mixing bowl, combine crushed dark chocolate cookies, melted unsalted butter, granulated sugar, and salt. Press into the bottom of your springform pan. Bake for 10 minutes.
• In a large mixing bowl, beat cream cheese and granulated sugar until light and fluffy. Add sour cream and vanilla extract, mixing until smooth.
• Add the eggs one at a time, mixing gently on low speed after each addition.
• Wrap the outside of the springform pan in foil and place it in a larger baking dish. Fill with hot water halfway up the sides.
• Pour the cheesecake filling into the crust and bake for about 1 hour.
• Turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour.
• Let the cheesecake cool at room temperature for 30 minutes then refrigerate for a minimum of 6 hours, preferably overnight.
• Top with caramel sauce, chopped peanuts, chocolate chips, and flaked sea salt before serving.
• Slice and serve, warming the knife in hot water between cuts for cleaner slices.