1. Prepare the Crust:

• Preheat oven: Set your oven to 350°F (175°C) to get it warmed up for the crust.

• Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened and you have a nice, crumbly mixture.

• Press into pan: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s even throughout.

• Pre-bake: Place the pan in the oven and bake the crust for 10 minutes. Afterward, remove it from the oven and allow it to cool. Don’t forget to reduce the oven temperature to 325°F (160°C) for the next step.

2. Make the Filling:

• Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and fluffy, about 3 minutes.

• Add peanut butter: Next, incorporate the creamy peanut butter into the cream cheese mixture. Mix until well combined and smooth.

• Add sugar: Gradually add the granulated sugar, mixing it in until the filling is creamy and smooth.

• Add eggs: Beat in the eggs one at a time. Make sure to mix thoroughly after each addition to avoid any lumps.

• Add remaining ingredients: Add the vanilla extract, sour cream, and heavy cream. Mix until everything is just combined. Be careful not to overmix to maintain the creamy texture of the cheesecake.

3. Bake the Cheesecake:

• Pour filling: Pour the peanut butter filling onto the pre-baked graham cracker crust.

• Water bath: To prevent cracking, place the springform pan in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.

• Bake: Bake the cheesecake for 55-65 minutes. The center should be almost set but still slightly jiggly when you shake the pan.

• Cool gradually: Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling process helps prevent cracks from forming.

• Refrigerate: Once the cheesecake has cooled to room temperature, place it in the refrigerator and chill for at least 4 hours, or overnight for the best results.