For the sauce: Put the cream in a large saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir in the honey until smooth. If the chocolate is not melting, place over very low heat, stirring often, until melted, taking care not to scorch the chocolate. Refrigerate for up to 1 week in an airtight container or freeze for up to 1 month. Rewarm in a microwave or over very low heat in a saucepan before using.

For the crust: Position a rack in the middle of the oven. Preheat the oven to 350°F. Coat a 9-inch round loose-bottomed or springform pan with nonstick spray. Put the cookie crumbs and melted butter in a bowl and stir to combine. Press the crust evenly over the bottom of the prepared pan. Bake the crust for 12 to 15 minutes, or until dry to the touch. Cool the pan directly on a rack while preparing the cheesecake. Turn the oven down to 325°F. Once the pan is cool enough to handle, thoroughly wrap the bottom in foil to prepare it for the water bath. (Use extra-wide foil if you have it).

For the cheesecake: In the bowl of a stand mixer, beat the cream cheese with the flat paddle attachment on medium-high speed until creamy, about 3 minutes. Add the peanut butter and beat until smooth. Add the sugars gradually and beat until creamy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla. Beat in the egg yolks one at a time, scraping down after each addition and allowing each yolk to be absorbed before continuing. Beat in the cream until smooth. Scrape the cheesecake batter on top of the prepared crust and smooth into an even layer. Place the foil-wrapped pan in a larger pan and add 1 inch of hot water to the pan.

1) Bake for 1 hour to 1 hour and 5 minutes; the top will look and feel dry, the edges should just be starting to come away from the sides of the pan, and the entire cake will jiggle slightly when you gently shake the pan. Remove the pan from the water, unwrap the foil, and cool completely in the pan set on a rack. Wrap the cake well in plastic wrap—still in the pan to protect it—and freeze at least overnight before serving. The cake may be frozen for up to 1 month.

For serving: Have all the components ready to go; the sauce should be warm. Serve the cake frozen. Place the cheesecake slices on plates, top with sauce and a sprinkling of chopped peanuts, and serve immediately.