Heat oven to 350 degrees F. Combine cookie crumbs, 1/2 cup peanuts, 1/4 cup granulated sugar and butter. Press into an ungreased 10-inch springform pan. Bake at 350 degrees F for 15 minutes; cool. Beat 1-3/4 cups heavy whipping cream until stiff; set aside. In mixing bowl, beat together peanut butter and cream cheese until smooth. Stir in powdered sugar and vanilla, mixing well. Fold in beaten whipping cream adding in a quarter at a time. Pour into cooled crust and refrigerate until set, about 2 hours.

Combine remaining 1/4 cup granulated sugar and remaining 1/4 cup heavy cream in a heavy saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat and add chocolate pieces, stir until melted and smooth. Cool 5 minutes and spread evenly over filling. Sprinkle with remaining 1/2 cup chopped peanuts to garnish. Refrigerate until cold, about 4 hours. Serve chilled.

Note: Cake can be made 2 days ahead. Cover after setting and keep refrigerated.

Recipe Courtesy of The National Peanut Board.