Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
3/4 cup creamy peanut butter
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup heavy cream
3 ripe bananas, sliced
1 cup caramel sauce
1/2 cup chopped peanuts
1/4 cup chopped almonds
Directions:
Grease a 9-inch springform pan and preheat the oven to 325°F (165°C).
In a medium bowl, combine graham cracker crumbs with melted butter. Press this mixture into the bottom of the prepared pan to create a crust.
Cream cheese and peanut butter should be well mixed in a big basin. Beat in sugar gradually until foamy.
Beat well after each addition of egg. Add eggs one at a time. Mix in the vanilla extract and heavy cream.
Pour the mixture over the crust in the springform pan.
Bake for fifty to sixty minutes, or until the middle sets. Take it out of the oven and let it cool till room temperature. Refrigerate for a minimum of four hours or overnight.
Top the cheesecake with chopped peanuts, almonds, caramel sauce, and banana slices before serving.