2 cups graham cracker crumbs 
1/2 cup peanuts, finely chopped 
1/4 cup plus 2 Tbs. unsalted butter, melted 
1/2 lb. cream cheese, softened 
1/3 cup brown sugar 
1/4 cup corn syrup 
2 Tbs. cornstarch 
3 large eggs 
1/2 cup plus 2 Tbs. sour cream 
1-1/2 tsp. vanilla extract 
1-1/4 lbs. chocolate nut caramel candy bars, coarsely 
chopped 
1/4 cup peanuts, whole 
3/4 cup milk chocolate chips 
1 Tbs. brown sugar 
2 ounces caramels 

Preheat oven to 350°F. Combine graham cracker crumbs, half the chopped peanuts and butter in a bowl. Mix thoroughly and press into the bottom and halfway up the sides of a 9 inch springform pan. Set aside. Beat cream cheese with an electric mixer in a bowl until mooth. Add next 3 ingredients and beat until light and fluffy. Add eggs, one at a time, mixing thoroughly after each addition. (Do not beat eggs too vigorously.) Stir in 1/3 cup sour cream and vanilla. Stir in chopped candy bars and whole peanuts. Pour over crust. Bake 15 minutes. 

Reduce oven temperature to 300°F and bake another 50-55 minutes until edges begin to firm and center of cheesecake jiggles slightly. Run knife around the edge. Turn oven off and let cheesecake remain in oven 1 hour to cool. Transfer to a wire rack to cool completely. 

Meanwhile, melt chocolate chips in a small saucepan over low heat. Stir in 1/4 cup sour cream and brown sugar until smooth and sugar has dissolved. Spread over cheesecake and sprinkle remaining chopped peanuts over top. Cover and chill. 

Before serving, melt caramels in a heavy saucepan over low heat. Remove from heat and stir in remaining 2 Tbs. sour cream. Serve drizzled over cheesecake slices.