Carefully remove the sides of the hinged pan. Place chocolate in a dry, spotless medium bowl. In a small saucepan, heat the cream until it just simmers. Pour the cream over the chocolate and leave to stand for 10 minutes, then, at this time, add the salt and mix until smooth.
Pour the ganache over the cheesecake, spreading it evenly and letting a few drops of cake drip.
Place in refrigerator or cooler to chill for 30-45 minutes until chilled and solidified.
Drizzle the caramel sauce (1/2 of the recipe) at the focal point of the cheesecake.
Then, at that time, sprinkle with peanuts and return to the refrigerator until ready to serve or if nothing else 20 minutes.
Enjoy !
