Preparation:

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine the graham cracker crumbs and melted butter, mixing until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Mix in the peanut butter and vanilla extract until fully incorporated. Add the eggs one at a time, beating well after each addition. Finally, stir in the heavy cream until the mixture is smooth and creamy.

Step 3: Bake the Cheesecake

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.

Step 4: Make the Caramel Layer

In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a golden amber color. Add the cubed butter, continuing to stir until melted and well combined. Slowly pour in the heavy cream, stirring until smooth. Remove from heat and let the caramel cool slightly before pouring it over the chilled cheesecake. Spread it evenly with a spatula. Refrigerate for an additional 30 minutes to set the caramel.

Step 5: Add the Toppings

Before serving, arrange the banana slices evenly over the top of the cheesecake. Sprinkle with chopped peanuts and drizzle with additional caramel sauce for an extra touch of sweetness.