Grease the springform pan (26 cm Ø). Mix peanut butter, flour, brown sugar and 1 egg to crumbles using the dough hooks of the mixer. Press half of the crumbles in the form to a base. Place the cake tin in a cool place for approx. 30 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Mix starch, sugar, vanilla sugar and quark with the whisks of the mixer. Stir in cream and the remaining egg. Smooth the quark mixture on the crumb base and pre-bake in a hot oven for 35-45 minutes.
Meanwhile, for the chocolate peanut cream: For 2 glasses (approx. 200 ml each): puree 200 g roasted peanut kernels in a high-performance floor mixer until creamy. Add 5 g baking cocoa, 125 g icing sugar and 1.5 tbsp. peanut oil and continue mixing for approx. 1 minute. Pour into hot rinsed glasses. Close tightly with lids. (The rest, which is not used for the cheesecake, keeps refrigerated for about 4 weeks)
Remove the mould from the oven. Carefully spread chocolate peanut cream on the surface. Spread the rest of the crumble on top. Continue baking at the same temperature for 15-20 minutes.
Remove the cake, let it cool down and chill for about 3 hours.