Caramel cheesecake with sea buckthorn and peanut butter balls

The calculation is for an 18cm (7.10 inch) base.

• Mix 140g (4.95 oz) of softened butter with sugar and powdered sugar until smooth. 
• Add the egg, finely ground peanuts, and flour.
• Mix until smooth. Be sure to do it for no more than 30 seconds.
• Place the dough on clingfilm or in a plastic bag and leave it in the fridge for at least 1 hour.
• After 1 hour, take out the dough and grind it into crumbs. Then bake it in a preheated oven to 356°F (180°C) for 10-15 minutes. Stir from time to time so that the crumble browns evenly. Allow the finished crumble to cool.
• Process the cooled crumbs with a blender to a fine crumb.
• Add slightly melted butter and stir.
• Prepare an 18cm (7.10 inch) baking dish, and line its bottom with parchment paper. Carefully and firmly, shape the crumbs into the bottom and edges of the base. Put the prepared base in the refrigerator for at least 10 minutes.

• Combine the sugar and water in a saucepan. Heat it until amber in color (do not stir!).
• Meanwhile, bring the heavy cream to a boil. 
• Gently pour in the hot cream once the caramel is the desired color. Be careful not to get burned by the steam. As the mass drops a little, mix it actively.
• Add the butter and stir the caramel until the butter dissolves.
• Pour the mass into another container (do not scrape the caramel off the walls of the saucepan to prevent crystallization).

• Grind the roasted peanuts into fine crumbs.
• In a bowl, combine the caramel and peanuts until smooth. Shape small balls and place them in the fridge.

• Combine the cream cheese, egg, and egg yolk in the mixer bowl. Mix thoroughly.
• Add the slightly warm caramel, mix. Then add the sugar and mix.
• Add the cream, mix until smooth. You will get a tender and smooth texture.

• Take the base and peanut balls out of the fridge.
• Put 1/2 of the cheese mixture to the base.
• Next, arrange the peanut balls over the base.
• After that, place the remaining cheese layer.
• Bake the cheesecake in a preheated oven at 230°F (110°C) for 2 hours.
• Leave the cooked cheesecake in the turned-off oven for a couple of hours. After that, you can put it in the refrigerator for at least 5 hours.

• Add the egg yolk to the sea buckthorn puree. In a separate bowl, combine sugar and cornstarch, stir it, and mix with the sea buckthorn mass.
• Place on medium heat and boil until the mass becomes thick. It will take 7-10 minutes.
• If there were seeds in the sea buckthorn curd or curd lumps of cornstarch formed at the time of cooking, it is advisable to pass the confit through a sieve after cooking.
• Add butter to the hot curd and stir until the butter dissolves and the mass is combined. Let it cool.
• Spread the curd over the finished cheesecake and put it in the fridge.