Preheat the oven to 170°C.
Process biscuits, peanuts, dark chocolate, and butter in a food processor until clumped.
Press the mixture into the bottom and sides of a 23cm springform tin and chill.
Whiz cream cheese, eggs, yolks, sugar, soured cream, and peanut butter until smooth.
Pour the filling into the tin and bake for 60 minutes until the top is set.
Whisk soured cream, milk chocolate chips, and brown sugar in a saucepan over low heat.
Spread the warm chocolate topping gently over the baked cheesecake.
Bake the cheesecake for a final 10 minutes.
Cool completely in the tin, then refrigerate overnight before serving.