Preheat oven to 180C. Melt the butter under low flame. Line a square baking pan (about 22 - 24cm) with foil overlapping on the sides. Brush the inside all over with the melted butter.
Using a food processor, pulse the cookies till you have a fine sandy mixture. Slowly pour in the melted butter and give it a final pulse. Tip the crumbs onto the prepared pan. Pat it down with your fingers till you have an even base.
Bake in the oven for approximately 12 mins. Take it out to cool.
With an electric whisk, mix together the cream cheese and sugar till well incorporated. Add the eggs, cream and vanilla extract. Mix it well.
Divide the batter into 2 bowls. Half-half each. In the first half, add the peanut butter and whisk with the electric mixer.
Using clean whisks, add Nutella to the other half of the batter and mix it together. The peanut butter would be more dense than the Nutella mixture so the peanut butter goes in the middle.
Pour the peanut butter mixture onto the base. Level it evenly with your spatula.
To pour the Nutella part, use a spoon and dollop the batter on different places. Start with the four corners, then fill in the spaces in between and all the empty spaces left. Use a palette knife to smooth and level the batter out evenly. Garnish the top by sprinkling the crushed, roasted peanuts.
Bake in the oven for 35 mins (I set two timers on this one because I really didn't want to overbake it). The middle should still be slightly jiggly but the sides would be rather firm.
Refrigerate for at least 3 hours before eating. But when you want to eat, it's best to take it out like half hour before to make cutting easier.