Velvety No-Bake Cheesecake with Peanut Butter and Salted Caramel

Prepare a 24 cm diameter springform pan. Line the bottom of the pan with parchment paper. To ensure the paper adheres perfectly, place a sheet at the bottom of the springform pan, put on the ring, and tighten it. You can trim any excess paper hanging outside with scissors.

Place the biscuits and 50g of salted peanuts in a food processor (with an 'S' blade). Pulse until you achieve the consistency of wet sand. If you don't have a food processor, place the biscuits and peanuts in a thick zip-lock bag, seal it while removing excess air, and crush them thoroughly using a rolling pin or meat mallet.

In a small saucepan over low heat, melt 120g of butter. Be careful not to burn it – it should be liquid but not brown. You can also melt the butter in the microwave, heating it in 20-second intervals and stirring.

Pour the crushed cookies with nuts into a bowl. Add the melted butter and mix everything thoroughly with a spoon or spatula until all the crumbs are moist. The mixture should resemble wet sand and stick together when squeezed in your hand.

Transfer the biscuit mixture to the prepared springform pan. Evenly spread it across the bottom and press down very firmly. You can do this with your hand, the bottom of a spoon, but it's best to use the flat bottom of a glass or a small jar. Level the surface. Place the pan in the refrigerator for at least 30 minutes to set.

In a small bowl, place the gelatin and pour 60 ml of cold water over it. Mix and set aside for about 10 minutes to swell. The gelatin will absorb all the water and become a thick, jelly-like mass.

In a large, clean bowl, place 250 ml of very well chilled 36% cream. Whip it with a mixer on high speed, starting from a lower setting and gradually increasing the speed. Whip until the cream becomes thick and stiff, and when you remove the beaters, distinct, non-falling peaks remain on it. Set the whipped cream aside in the refrigerator.

In a second large bowl, place the cheesecake curd, peanut butter, and sifted powdered sugar. All ingredients should be at room temperature. Mix them with a mixer on medium speed just until combined into a smooth, uniform mixture. Do not mix too long to avoid incorporating too much air into the mixture.

Soak the gelatin and heat it until it becomes liquid. You can do this in the microwave (heating for 5-10 seconds) or in a water bath (placing a bowl over a pot of hot water). Stir until completely dissolved. Be careful not to boil it, as it will lose its gelling properties. To the liquid, slightly cooled gelatin, add 2-3 tablespoons of the cheese mixture and vigorously mix with a whisk. Then pour the tempered gelatin into the rest of the cheese mixture and immediately blend everything on low speed until combined.

Take the whipped cream out of the fridge. Add it to the cheese mixture in two or three batches. Gently fold in each batch using a silicone spatula, making motions from the bottom of the bowl upwards. Mix only until the ingredients are combined. The goal is to retain as much air from the whipped cream as possible.

Pour the prepared cheese mixture onto the chilled base in the springform pan. Smooth the top using a spatula or knife. Place the cheesecake in the refrigerator for at least 4-6 hours, preferably overnight. The cheesecake must set completely in order to be sliced.

When the cheesecake is well chilled, prepare the sauce. In a heavy-bottomed saucepan, evenly sprinkle 200g of white sugar. Heat over medium heat without stirring, until the sugar at the edges begins to melt and takes on an amber color. Then you can gently swirl the saucepan to help the sugar melt evenly.

When all the sugar has dissolved and has taken on a beautiful amber color, remove the saucepan from the heat. Carefully add 90g of diced butter. The mixture will start to bubble vigorously and splatter – be cautious. Whisk vigorously until the butter is completely melted and combined with the caramel.

Very slowly, in a thin stream, pour in 120 ml of heavy cream (it should be at room temperature). The mixture will start to bubble vigorously again. Keep stirring. If the caramel clumps together, place the saucepan back on low heat and warm it up, stirring constantly, until all the lumps dissolve and the sauce is smooth.

Remove the finished sauce from the heat. Add sea salt and mix. Pour the caramel into a jar or bowl and set aside to cool completely. During cooling, the sauce will thicken significantly.

Remove the set cheesecake from the refrigerator. Carefully run a thin, long knife along the inner edge of the springform pan to separate the cake from the mold. Unclasp the ring and gently remove it. Drizzle the cooled caramel sauce over the top of the cheesecake, allowing it to flow beautifully down the sides. Decorate the top with additional chopped peanuts and grated dark chocolate. Place the cheesecake in the refrigerator for the last 15-20 minutes to let the caramel set slightly.