Peanut Butter Dalgona Cheesecake

Combine coarse ground coffee with room temperature water

Stir well and steep for 12 minutes for quick concentrate

Strain through fine mesh filter and set aside

In mixing bowl, combine instant coffee, brown sugar, and hot water

Whip with hand mixer for 4-5 minutes until thick and fluffy

Mixture should hold stiff peaks and be light caramel colored

In separate bowl, whisk softened cream cheese until smooth

Add peanut butter and mix until combined

Gradually add cold milk and vanilla, whisking until creamy

Stir in 2 tbsp of cold brew concentrate

Sprinkle graham cracker crumbs in bottom of tall glass

Pour cheesecake mixture over crumbs

Add ice cubes

Generously spoon dalgona foam on top

Garnish with more graham cracker crumbs and chopped peanuts

Serve with spoon and straw