1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

2. Make the crust: In a bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix until the texture is like wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool. Reduce oven temperature to 325°F (163°C).

3. Prepare the filling: In a large bowl, beat 24 ounces softened cream cheese and 1 cup creamy peanut butter until smooth. Add 1 cup granulated sugar, beat again. Mix in 1/2 cup sour cream and 1 teaspoon vanilla extract. Add 3 large eggs one at a time, mixing on low speed just until blended after each.

4. Pour filling over crust. Smooth the top.

5. Bake at 325°F (163°C) for 55–65 minutes, until edges are set but the center jiggles slightly. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.

6. Remove from oven, cool to room temperature, then refrigerate at least 4 hours or overnight.

7. Make the peanut butter topping: Whisk 1/3 cup peanut butter, 1/3 cup heavy cream, and 3 tablespoons powdered sugar until smooth and pourable. Spread or drizzle over chilled cheesecake.

8. For whipped cream: Beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Pipe or dollop onto cheesecake before serving.

9. Optionally, drizzle extra melted peanut butter over top and sprinkle with a pinch of salt.