Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated, then press the mixture into the bottom of a 9-inch springform pan to form a solid crust.
3. In a separate mixing bowl, beat the softened cream cheese, peanut butter, granulated sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
4. Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate them fully.
5. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 50-60 minutes, or until the center is set, but still slightly jiggly, and the edges are lightly golden.
7. Once baked, remove the cheesecake from the oven and let it cool at room temperature for about an hour.
8. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
9. Before serving, top the cheesecake with whipped cream and sprinkle the chopped peanut butter cups on top.
10. Slice and enjoy the creamy, peanut buttery goodness!