Mix all ingredients to form a crumble. Press into 2 x 24cm Ø cake rings or moulds. Bake at 180°C for 15-20 minutes.
Mix DAWN® Salted Caramel Fond and hot water together. Add the cream cheese and stir until smooth. Fold in the whipped cream.
Spoon the salted caramel cream on top of the cooled down crumble bases. Warm up DAWN® Delicream San Felipe Chocolate slightly and add roasted peanuts to it. Drizzle over the 2 crumble cheesecakes and then swirl this slightly. Decorate with some additional roasted peanuts.