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Combine melted butter and chocolate cookies. Press them into the bottom of a 9-inch springform pan. Place cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. Process mixture on medium speed to mix well. Add peanut butter and mix well. Whisk cream to soft peaks, add powdered sugar and Fustini&rsquo,s Chocolate Balsamic Vinegar and continue whisking to stiff peaks. Fold the cream and peanut butter together in batches until well combined. Pour filling into a springform pan, smooth the top and freeze until firm. Remove from freezer and let thaw slightly before cutting into wedges and serving with roasted peanuts and hot fudge.
