Peanut Butter Cheesecake

For the base, blend the cookies in a mixer, pour them into a container, and mix with the melted butter and unsweetened cocoa.

Line a springform pan or cake ring with parchment paper, pour the cookie mixture on the bottom, and create the base and sides of the cheesecake. Let it cool in the refrigerator.

For the cream, whip the cream with the sugar until well whipped, then add the mascarpone and peanut butter, and continue mixing until the mixture is smooth and homogeneous.

Transfer the cream onto the cookie base, smooth the surface well, and let it rest for half an hour in the refrigerator.

For the topping, add the peanuts (coarsely chopped) to the salted caramel sauce, mix, and pour the mixture over the cake's surface, smooth it well, and let it cool for at least 2/3 hours in the refrigerator.