Directions
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Preheat your oven to 350°F (175°C). This is crucial for achieving that perfect cheesecake texture.
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In a food processor, blend graham crackers until you obtain about 2 cups of crumbs. Mix in the melted butter until it resembles wet sand. Press this mixture into a prepared springform pan, bringing the crumbs about 1 inch up the sides. Bake for 10 minutes to set the crust nicely.
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In a stand mixer with a paddle attachment, cream together the cream cheese and peanut butter until smooth and creamy. Add sugar and flour, then mix on high for an additional 1-2 minutes until fully combined. Slowly pour in the heavy whipping cream and vanilla, mixing on low speed until incorporated. Increase to high and mix for about 1 minute.
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Add eggs one at a time, mixing just until incorporated after each addition. This will create a tremendous structure for your cheesecake, ensuring it rises beautifully without deflating.
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Pour half of the cheesecake batter into the prepared crust. Drizzle half of the warmed strawberry topping over the cheesecake filling and swirl it with a toothpick for a marbled effect. Add the remaining cheesecake filling, repeating the process with the strawberry topping.
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Bake at 350°F (175°C) for 15 minutes. Without opening the oven door, reduce the heat to 200°F (93°C) and bake for an additional 50-55 minutes, or until the center slightly jiggles but does not appear runny. Turn off the oven and crack the door open slightly for 15 minutes to allow the cheesecake to cool down slowly.
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Remove the cheesecake from the oven and let it cool completely on a wire rack. Chill in the refrigerator overnight. This step is essential for achieving the perfect slice.
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Before serving, top with additional whipped cream, a drizzle of strawberry topping, and a sprinkling of chopped peanuts for that extra crunch.
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