Place a rack in the center of the oven and preheat to 350°F.

Crush the cookies.

Add the salt and use a fork to coat them with butter.

Press the mixture into a springform pan and/or a parchment lined baking pan, then freeze for 10 minutes.

Bake for 10 minutes, and remove to cool completely.

Place the mixer bowl and whisk attachment in the freezer, for at least 30 minutes.

Whip the 2 cups cream. When the cream is starting to get stiff, add the 1/4 cup of confectioners’ sugar and continue whipping until the cream hold medium stiff peaks.

Transfer the whipped cream to another bowl and refrigerate.

Put the cream cheese in the mixer bowl (no need to wash), and with the paddle attachment mix on medium until creamy. Add the 1 cup of confectioners’ sugar and beat until quite creamy and smooth. This will take about 4-5 minutes on medium speed.

Add the peanut butter and milk.

Turn the mixer back to medium and work that peanut butter into the cream cheese.

Use a rubber spatula to fold about 1/4 of the whipped cream into the peanut butter mousse.

Now fold in the remaining whipped cream, trying to keep the batter as light as possible.

Scoop the batter into the crust, smooth the top as best you can and refrigerate for at least four hours.

Place the 4 ounces of chocolate in a heatproof bowl, and microwave at 50% power until it begins to melt.

Meanwhile, bring the 1/2 cup of cream to a boil in a saucepan.

Pour the boiling cream into the bowl of chocolate, and stir with a rubber spatula until well mixed and shiny.

Spread the ganache on the cheesecake as smoothly as you can, and put it back in the fridge to harden.