No-Bake Peanut Butter Cheesecake: A Creamy and Irresistible Delight

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan (or pie dish) to form an even crust. Use the back of a spoon to smooth it out.
Place the crust in the refrigerator to set while you prepare the filling.
Make the filling:

In a large mixing bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped heavy cream until the mixture is light and fluffy.
Pour the peanut butter mixture over the prepared crust and smooth it out with a spatula.
Chill:

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set and firm up.
Top and Serve:

Before serving, top the cheesecake with chopped peanuts and a drizzle of chocolate syrup, if desired.
Slice, serve, and enjoy!
Serving and Storage Tips: