In a food processor, begin to pulse rinsed black beans. Add eggs and slightly melted butter and coconut oil. You don't want it too hot, but a little bit melted helps with the blending.
Add cocoa powder, vanilla, sugar or sweetener of your choice, salt and baking powder. Blend and watch as it turns into brownie batter.
Baked in greased pans. A spring-form pan for the cheesecake and a square pan for any left-over batter, to make little brownies. 350° oven for about 15 minutes. It's going to go back in the oven with the filling, so it's okay to be underdone at this point.
In a bowl or again in the food processor, blend softened cream cheese and eggs. Add peanut butter and sugar/sweeteners, and vanilla. Blend until creamy. Grease your cheesecake pan again and add on top of black bean crust. Lower oven temperature to 315° and add a square pan with an inch of water in it, to keep your oven moist. Or bake in a water bath, but I find adding water in a pan to the oven easier and fool proof against leaks. Bake for 45 minutes at 315°, then turn oven off and leave in for another 15 minutes.
After cooling completely, preferably overnight in the fridge, decorate with melted chocolate and crushed peanuts.