For the Crust:
1 1/2 cups graham cracker crumbs 
1/4 cup unsalted butter, melted 
For the Cheesecake Filling:
3 cups cream cheese, softened 
1 cup granulated sugar 
1 cup smooth peanut butter
1 teaspoon vanilla extract 
3 large eggs 
1/2 cup heavy cream 
For the Caramel Layer:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
For Topping:
2 bananas, sliced 
1/4 cup chopped peanuts
Caramel sauce 
For the Crust:Preheat your oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.
For the Cheesecake Filling:In a large bowl, beat the cream cheese and sugar until smooth.
Add peanut butter and vanilla extract, mixing until well combined.
Add eggs one at a time, beating after each addition.
Stir in the heavy cream.
Pour the filling over the cooled crust.
Bake for 50-60 minutes, or until the center is set.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the Caramel Layer:In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a golden brown color.
Add the butter, stirring until melted.
Slowly add the heavy cream, stirring until smooth.
Remove from heat and let cool slightly.
Pour the caramel over the chilled cheesecake, spreading evenly.
Refrigerate for 30 minutes.
For Topping:Arrange banana slices on top of the cheesecake.
Sprinkle with chopped peanuts.
Drizzle with caramel sauce before serving.
Enjoy 