Mix the crushed graham crackers with Goya Olive Oil Light Flavor for the base of the cheesecake and use to cover the base of a detachable mold. Chill while preparing the cheesecake ingredients.
For the chocolate cheesecake, put the chocolate in a bowl and add the cream. Mix with a spatula and set aside.
Beat the cheese a little with a whisk or in a blender, ad add the icing sugar and vanilla, and the previous chocolate mixture. Pour the mixture into a mold and refrigerate for half an hour.
Prepare the layer of peanut butter. To do so, mix all the ingredients until obtaining a uniform mixture. Pour the preparation on top of the chocolate cheesecake and refrigerate for at least five hours.
For the topping layer, mix the chocolate with the cream and the teaspoon of oil, and melt in a bain-marie. Leave to cool slightly.
Remove the cheesecake from the mold and cover the surface with the melted chocolate, but not completely. Decorate with the chopped peanuts.