Preheat oven to 350°F (175°C) and grease a donut pan lightly.

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.

Gradually add dry ingredients alternately with milk, mixing until smooth.

Fill each donut cavity halfway with batter. Add 1 tsp of peanut butter in the center and cover lightly with remaining batter.

Bake 12–15 minutes until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to wire racks.

Melt chocolate chips with heavy cream and vanilla for glaze. Drizzle over cooled donuts.

For cheesecake, preheat oven to 325°F (160°C). Mix cookie crumbs with melted butter and press into a springform pan. Bake 10 minutes and cool.

Beat cream cheese with sugar and vanilla. Add eggs one at a time, then fold in melted chocolate and sour cream. Pour over crust.

Bake 50–55 minutes until edges are set and center slightly jiggly. Cool and refrigerate at least 4 hours.

Garnish cheesecake with fresh raspberries before serving.