• You will need: 1, 9″ springform pan, plus: Large 12″ x 12″ (or up to 18″L ) pan with 2″ high sides (will cook the cheesecake in.)
• Make the Honey Peanuts for garnish.
• Preheat oven to 350 degrees. Wrap a 9" springform pan with two layers of heavy foil.

Make the Biscotti Crumb Crust:

• Grind biscotti (I use a 4 cup food processor) until finely ground. Melt butter in glass bowl in the microwave. Add biscotti crumbs, blend with a rubber spatula until combined. Spoon crumbs into the pan, smooth the bottom evenly and build up and edge 1 1/2 inches. Easiest way to do this - use the bottom of an one cup measuring cup.
• Bake for 15 minutes until crisp. Set aside.
• Add water to a kettle – bring to a boil, turn down to low so it is ready when you need it.
• Turn down oven temperature to 325 degrees.

While the crust bakes: Make the filling:

• Place all the cottage cheese in a fine mesh strainer over a bowl to fit to straighten out the moisture. Use a rubber spatula and press gently on the cottage cheese, forcing the liquid to fall to the underneath pan. Let stand for 15 minutes at room temperature to drain water content.
• Add the drained cottage cheese – will have 4 1/2 cups (1 cup liquid remaining for another us or discard) Add to the carafe of a blender.
• Add the remaining ingredients in the order written; eggs, sour cream, peanut butter, sugar, vanilla and sea salt.
• Cover the blender – blend until very smooth, from low speed to medium speed (I use a Vitamix.) Blend for 1 minute. Scrape down the sides with a rubber spatula and blend one more minute.
• Pour the filling into the cooked crust. Place the cake into the larger pan with 2 inch high sides. Pour the boiling water into the pan, careful not to get any into the cheesecake, place in the middle of the oven.
• Bake for cheesecake one hour, then turn the heat off.
• After 10 minutes, crack the oven door open half way, and let the cake settle for 20 minutes. Should feel firm, with a slight golden color.
• Remove cake to a wire rack to cool completely. Refrigerate until cold, covered with plastic wrap (I add a layer of waxed paper first.)

To Serve:

• I like to make a quick Chocolate Glaze to streak over the cheesecake and garnish the edges with the Honey Peanuts.

Hardened Chocolate Glaze:

• Place chocolate chips (1/4 cups chocolate chips (Ghirardelli 60% cocoa chips) and 1 1/2 teaspoons coconut oil in a glass bowl, microwave until just melted; stir. Spoon the glaze over the cold cheesecake in a decorative pattern - will harden in a few minutes.

  Add honey peanuts all around the edge of the cheesecake and serve.