Preheat oven to 180 degree. Place a rimmed 5- 6 inch grease baking pan & wrap the pan with thick heavy-duty foil securely around pan

Place cookies in a food processor & finely crush. Transfer to a bowl; add melted butter. Press onto bottom of prepared pan.

In a large bowl, beat cream cheese until smooth, add peanut buttermilk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust.

Place it on larger baking pan; add 11/2 cup of hot water to larger pan.

Bake 50 minutes or until center is set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove pan from a large pan. Cool cheesecake on a rack for 10 minutes. Check Loosen sides with a knife; remove foil. Cool 1 hour longer.

In a small saucepan, combine peanut butter, corn syrup, and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture.

Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts on top & enjoy.