To make the crust:

1. Preheat the oven to 325 degrees and line a 9 x 9 square baking pan with parchment paper, including the sides. Alternatively, grease the pan with butter or baking spray. Set the prepared pan aside.
2. Add the entire package of Sandies to the bowl of a food processor and pulse until you have finely ground crumbs. Add the crumbs to a medium mixing bowl and wipe out the food processor.
3. Add the granulated sugar and salt to the cookie crumbs and stir to evenly combine. Pour in the melted butter and stir until the crumbs are evenly moistened.
4. Add the moist crumbs to the prepared 9 x 9 pan and evenly pack them onto the bottom of the pan. I like using the bottom of a measuring cup to do this.
5. Bake the crust for 15 minutes at 325 degrees. Allow it to cool slightly while making the cheesecake filling.

Make the cheesecake filling and bake:

1. Combine the cream cheese, sour cream and flour in the bowl of the food processor and use the standard blade to pulse a few times until the mixture is mostly smooth. Use a spatula to scrape down the sides.
2. Add the peanut butter, brown sugar, vanilla extract and heavy cream. Pulse for a few more seconds until smooth and scrape down the sides of the bowl again.
3. Add the eggs, one at a time, pulsing for a few seconds each. Scrape down the bowl between each egg.
4. Pour the filling into the warm crust and smooth out the top. Bake at 325 degrees for 55 minutes, or until the sides of the cheesecake are set and the center jiggles like a firm Jello.
5. Remove the cheesecake bars from the oven and allow to cool to room temperature before adding the ganache and chilling.

Make the ganache and chill the cheesecake:

1. Add the chopped chocolate to a medium sized heatproof bowl and set aside. Add the cream to a small saucepan and scald over medium heat, until you see wisps of steam come off of the surface. Don’t let the cream boil.
2. Pour the hot cream over the chocolate and allow it to sit for about a minute, then stir until smooth and shiny. Spread the ganache over the room temperature cheesecake bars and refrigerate for at least 8 hours, preferably overnight.
3. Store any leftover bars in the fridge for up to a week.