Method
<h2>Cold Brew Base</h2>
<ol><li>Combine coarse ground coffee with room temperature water</li><li>Stir well and steep for 12 minutes for quick concentrate</li><li>Strain through fine mesh filter and set aside</li></ol>
<h2>Dalgona Foam</h2>
<ol><li>In mixing bowl, combine instant coffee, brown sugar, and hot water</li><li>Whip with hand mixer for 4-5 minutes until thick and fluffy</li><li>Mixture should hold stiff peaks and be light caramel colored</li></ol>
<h2>Cheesecake Base</h2>
<ol><li>In separate bowl, whisk softened cream cheese until smooth</li><li>Add peanut butter and mix until combined</li><li>Gradually add cold milk and vanilla, whisking until creamy</li><li>Stir in 2 tbsp of cold brew concentrate</li></ol>
<h2>Assembly</h2>
<ol><li>Sprinkle graham cracker crumbs in bottom of tall glass</li><li>Pour cheesecake mixture over crumbs</li><li>Add ice cubes</li><li>Generously spoon dalgona foam on top</li><li>Garnish with more graham cracker crumbs and chopped peanuts</li><li>Serve with spoon and straw</li></ol>
