Step 1

Line a 9x5-inch loaf pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.

Step 2

In the bowl of an electric mixer, whip the heavy cream until stiff peaks form. Do not over-whip. Set aside.

Step 3

In another bowl, using an electric mixer, beat the cream cheese, peanut butter, confectioners' sugar, vanilla, and salt together until smooth.

Step 4

Add ⅓ of the whipped cream to the peanut butter mixture and beat with the mixer until smooth. Add the remaining whipped cream and fold with a rubber spatula, turning the bowl as may go, until the mixture is evenly combined and uniform in color and texture.

Step 5

Spoon about two-thirds of the cream into the prepared pan. Starting at a short side of the pan, arrange 12 cookies in the cream, standing them on their edge in a row. Do the same with a second row of cookies, slightly overlapping the cookies from the first row. Continue with two more rows for a total of four rows. Save the last two cookies for the topping.

Step 6

Cover the cookies with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled.

Step 7

Cover the cake with the excess plastic wrap and refrigerate overnight or up to 48 hours. When ready to serve, peel the plastic wrap from the top. Set a platter on top of the pan and invert the cake onto it. Lift the pan off and gently peel away the plastic wrap. Use a warm offset spatula to smooth the edges, if desired. Dust the cake lightly with cocoa powder through a fine sieve. Crush the remaining wafers and scatter the peanuts over top, pressing down on them slightly so they adhere. Slice with a sharp knife and serve cold.