Place the graham crackers in a food processor or inside a zip-top bag and crush them finely with a rolling pin until you have uniform crumbs.
Combine the crushed graham crackers with melted butter and a pinch of salt, mixing until the crumbs are evenly coated and hold together when pressed.
Press the crumb mixture firmly into the bottom of a springform pan, smoothing it out with the back of a spatula or your fingers for an even crust. Chill in the fridge for 10 minutes to set.
In a mixing bowl, beat the softened cream cheese until smooth, about 2 minutes, until no lumps remain and the mixture is creamy.
Add the peanut butter to the cream cheese and mix until fully incorporated, creating a rich, peanutty base.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the peanut cream cheese mixture, keeping it light and airy.
Add a splash of lemon juice to brighten the flavor and mix gently to combine evenly.
Pour the creamy filling over the chilled crust, spreading it out smoothly with a spatula and tapping the pan lightly on the counter to remove air bubbles.
Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until set and firm.
Once set, remove the cheesecake from the fridge, carefully release the sides of the springform pan, and transfer to a serving plate.
Top with chopped peanuts, a drizzle of chocolate, or any toppings of your choice for extra texture and flavor.
Slice with a hot, damp knife for clean cuts, then serve chilled and enjoy this rich, creamy peanut butter treat!
