PERSON COVERED IN PEANUT BUTTER RECIPES

Steps:

• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed for about 1 to 2 minutes until smooth. Add the eggs and beat on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed. Add the peanut butter and vanilla, then beat on high speed until combined.
• Add the dry ingredients to the wet ingredients, then mix on low until combined. With the mixer running on low speed, add the peanuts, if using. Dough will be thick and soft.
• Cover and chill the dough for about 1 hour in the refrigerator (and up to 2 to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats; set aside.
• Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie, and then roll the balls in granulated sugar. Use a fork to make a crisscross indent on the top of each. Bake each batch for about 10 to 12 minutes until very lightly browned on the sides. The centers will look very soft.
• Remove from the oven. Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. 

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
• Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
• Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
• Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
• Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
• Place in the refrigerator to chill for at least 2 hours before serving.