Mix the graham cracker crumbs with melted butter in a small bowl until the crumbs feel like damp sand. Press this mixture evenly into the bottom of a springform pan to form a crust. Chill in the fridge for 15 minutes to set.
Use a spatula to beat the softened cream cheese in a large bowl until smooth and creamy, about 2 minutes. Add the peanut butter and continue mixing until fully combined and fluffy.
Stir in the sifted powdered sugar and lemon juice, mixing until the filling is thick, smooth, and uniform in color.
In a separate bowl, whip the chilled heavy cream with a hand or stand mixer until stiff peaks form, about 3-4 minutes. Be careful not to over-whip.
Gently fold the whipped cream into the peanut butter mixture with a spatula until just combined, maintaining the airy texture of the filling.
Spoon the peanut butter filling over the chilled crust, spreading it evenly with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Once set, remove the cheesecake from the fridge. If desired, sprinkle chopped peanuts or drizzle chocolate on top for extra texture and visual appeal.
Slice with a sharp knife, serve chilled, and enjoy this creamy, indulgent treat that’s perfect for last-minute gatherings or comforting weekends.
