Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 10 minutes, then let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add peanut butter and sugar, mixing until well combined.
3. Stir in sour cream until fully incorporated.
4. Add eggs one at a time, beating after each addition.
5. Mix in vanilla extract and heavy cream until smooth.
6. Pour the batter over the cooled crust and smooth the top.
7. Bake for 55-60 minutes, until the edges are set but the center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
9. Remove and let it cool completely before refrigerating for at least 4 hours or overnight.

Step 3: Make the Peanut Butter Sauce

1. In a microwave-safe bowl, heat peanut butter and heavy cream in 30-second intervals, stirring until smooth.
2. Stir in powdered sugar and salt, then let it cool slightly.

Step 4: Make the Caramel Drizzle

1. In a saucepan over medium heat, melt the butter.
2. Add brown sugar and heavy cream, stirring constantly.
3. Bring to a simmer and cook for 5 minutes until slightly thickened.
4. Remove from heat, stir in vanilla extract, and add a pinch of salt. Let cool.

Step 5: Assemble the Cheesecake

1. Remove the chilled cheesecake from the springform pan and place it on a serving plate.
2. Drizzle peanut butter sauce over the top.
3. Drizzle caramel sauce over the cheesecake for an extra indulgent finish.
4. Garnish with crushed peanut butter cookies if desired.