Ingredients

• cream cheese - 16 oz
• peanut butter - 1 cup
• powdered sugar - 1 cup
• heavy cream - 1 cup
• vanilla extract - 1 tsp
• graham cracker crumbs - 1 ½ cups
• butter - ½ cup, melted
• salt - ¼ tsp

Instructions

1. 1.

   In a bowl, combine graham cracker crumbs, melted butter, and salt. Press the mixture into the bottom of a springform pan to form the crust.

2. 2.

   In a mixing bowl, beat the cream cheese until smooth. Add the peanut butter and powdered sugar, and mix until well combined.

3. 3.

   In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.

4. 4.

   Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

5. 5.

   Refrigerate the cheesecake for at least 4 hours, or until set.

6. 6.

   Once set, remove from the springform pan and slice. Serve chilled, optionally garnished with additional whipped cream and chopped peanuts.