Cover a round baking form with a baking paper.
Start by making the cake bottom. With a hand blender mix the cookies to crumbles.
Add cacao powder and mix.
Melt the butter and mix with the cookie crumbles.
Cover the bottom of the baking form with the crumbles. Press out the crumbles to a bottom with a spoon or the palm of your hand.
Place in the fridge while making the filling.
In a deep bowl pour the cream cheese and 300 ml of the whip cream. Mix with an electrical mixer for a few minutes until thick and creamy.
Add the peanut butter and mix together.
Pour evenly the filling over the bottom.
Cover the cake with plastic foil or something similar. Let rest in the fridge 4 hours.
Pour the rest of the whip cream in a casserole and right before boiling take it away.
Add the chocolate and mix for 1 minute. Let it rest for 2 minutes.
Spread peanuts evenly on the cake.
Replace the cake in the fridge for minimum one hour.