In a food processor, pulse the cookies and peanuts (or walnuts) until they have a crumb texture for the crust. Add the melted butter to the crust mixture and place on the bottom of a cheesecake pan. Bake the crust for 10 minutes at 350°C. In the bowl of a food processor, add the feta cheese and heavy cream and pulse until smooth. Add the cream cheese and continue to pulse.

Add the eggs, lime juice, vanilla, and lime zest and pulse until well combined. Add the flour and sugar and pulse until all ingredients are combined and the mixture is smooth and creamy. Pour the mixture into the pan with the cold crust and bake at 350°C for about 20 minutes. Be careful not to overcook or cause a crack. Remove from the oven and let it cool. If you have time, refrigerate the cheesecake and spread the chocolate the next day.

While the cheesecake is baking, prepare the chocolate (Ganache). Place a metal bowl over a pot of simmering water and add the chopped chocolate and cream, stirring until the chocolate melts. Let the chocolate cool slightly. Pour the Ganache over the cheesecake, using a spatula. The chocolate layer should be about 1 to 2 centimeters thick in the center. Place the cheesecake in the refrigerator and leave it for at least 4 hours or overnight.