Ingredients 
– 1/2 cups graham cracker crumbs
-1/4 cup unsalted butter, melted 
Filling:
-3 cups softened cream cheese 
-1 cup granulated sugar 
-1 cup smooth peanut butter 
-1 teaspoon vanilla extract 
-3 large eggs 
-1/2 cup heavy cream 
Caramel Layer:
-1 cup granulated sugar
-6 tablespoons unsalted butter, cubed
-1/2 cup heavy cream
Topping:
-2 bananas, sliced 
-1/4 cup chopped peanuts
-Caramel sauce
-Prepare the Crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
-Make the Filling: Beat the cream cheese and sugar together until smooth and creamy. Blend in the peanut butter and vanilla extract . Add eggs one at a time, mixing well after each, then stir in the heavy cream . Pour this mixture over the crust. Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours or overnight.
-Create the Caramel Layer: In a saucepan over medium heat, melt the sugar , stirring occasionally until golden brown. Carefully add cubed butter and stir until combined. Slowly pour in the heavy cream , stirring until smooth. Pour caramel over the chilled cheesecake and refrigerate for 30 minutes.
-Top and Serve: Before serving, arrange banana slices on top of the cheesecake, sprinkle with chopped peanuts , and drizzle generously with caramel sauce
