1. Prepare the Crust:

• Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.

• Mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand.

• Press firmly into the bottom of the pan and bake for 8–10 minutes. Set aside to cool.

2. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and peanut butter until smooth.

• Mix in both granulated and brown sugar, followed by the eggs, one at a time.

• Stir in vanilla extract and then gently fold in heavy cream.

• Pour over the crust and smooth the top.

3. Bake:

• Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.

• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

• Refrigerate for at least 4 hours, or overnight for best results.

4. Prepare the Caramel Sauce:

• In a saucepan, heat sugar and water over medium heat until golden amber, about 5–7 minutes.

• Carefully whisk in warm heavy cream—it will bubble vigorously.

• Stir in butter and optional salt, then let cool slightly.

5. Garnish and Serve:

• Pour cooled caramel sauce over the chilled cheesecake.

• Sprinkle with roasted peanuts, and drizzle with melted peanut butter or chocolate.

• Slice and serve!