Spray a 10-inch springform pan with cooking spray.
In a medium sized mixing bowl, mix together the melted butter and crushed graham crackers and mix until a wet, sandy mixture forms.
Press the graham cracker mixture into the prepared pan. Set aside.
In a large mixing bowl, use an electric hand mixer to whip the cream cheese until smooth.
Add the peanut butter and granulated sugar. Mix again until smooth.
Add 1/2 cup of heavy cream and vanilla. Mix on medium speed until smooth. Then add the second 1/2 cup of heavy cream. Mix until smooth and scrape the sides of the bowl as needed.
Pour the mixture into the springform pan and place the cheesecake in the freezer for 4 hours, or until the center of the cheesecake is firmly set.
After the cheesecake has set, slice, serve, and enjoy.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Refer to the article above for more tips and tricks.The calories shown are based on the cheesecake being cut into 12 pieces, with 1 serving being 1 slice of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**