1 cup peanut butter (I used natural peanut butter with honey)
12 oz semi-sweet chocolate
1/2 tbsp vanilla extract
1/2 cup crushed honey roasted peanuts
Line a baking sheet with parchment. Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment and whip until smooth.
Using a 2-tablespoon scoop, drop balls of the cheesecake mixture onto the prepared baking sheet. Place the baking sheet in the freezer and freeze until solid, 1 to 2 hours.
Melt the chocolate in a double boiler or a heatproof bowl set over (not in) a pot of simmering water, stirring constantly to evenly melt. Remove 4 cheesecake balls from the freezer at a time. Working quickly, dip each ball into the chocolate using a fork. Tap your fork on the side of your bowl to remove the excess chocolate and sprinkle with crushed honey roasted peanuts.
Place on a parchment line platter and refrigerate until ready to serve.