In a liquid measuring cup, combine 1/2 cup of the cream with the gelatin. Let stand for 10 minutes. Microwave for 30-60 seconds until very hot. Stir to dissolve the gelatin.
With an electric mixer, beat the cream cheese until smooth. Beat in the powdered sugar, brown sugar, peanut butter and vanilla extract until smooth.
Slowly pour in the remaining 1 cup cold heavy whipping cream, and beat until thick and fluffy. Add the hot cream/gelatin mixture (strain it first, if there are any lumps of undissolved gelatin), and beat until smooth.
Pour the filling into the crust and smooth out the top. Refrigerate the cheesecake for 6 hours, or overnight, until chilled and set.
To serve, run a sharp knife around the sides of the pan, loosen the sides and remove the sides from the base. Spread the top of the cheesecake with the prepared sauce and sprinkle with peanuts.