Preheat oven to 350°F. Position one rack in the center of the oven and one at the bottom. Fill a 9- x 13-inch pan halfway up with hot water. Place inside oven on lower rack. (This will ensure that the cheesecake bakes evenly and doesn’t crack.)
In the bowl of an electric mixer fitted with the paddle attachment, cream cream cheese and sugars.
Add one egg at a time.
Once eggs are incorporated add flour and peanut butter. Mix until smooth.
Spoon batter into a 9-inch disposable round pan. Bake cheesecake for 35 to 40 minutes.
Let cool and chill in refrigerator.
Invert cooled cheesecake onto a plate.
Insert twelve popsicle sticks into the side of the cheesecake, at equal intervals, pushing them in about two inches deep.
Cut pie into wedges, with popsicle stick in the middle of each wedge. Freeze wedges.
Melt chocolate inside a tall glass, jar, or tall plastic takeout container.
Dip each wedge and immediately sprinkle with peanuts. Place on a Gefen Parchment Paper lined cookie sheet to dry.
Freeze or refrigerate pops until ready to serve.