Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until well mixed. Press firmly into a greased 9-inch springform pan. Bake for 8–10 minutes until slightly golden, then cool.

In a large mixing bowl, beat cream cheese until creamy and smooth. Gradually add peanut butter and granulated sugar, mixing until fully combined. Incorporate eggs one at a time, followed by sour cream and vanilla extract until smooth.

Pour filling into cooled crust and smooth the top. Bake for 50–60 minutes until edges are set and the center jiggles slightly. Turn off oven and cool inside for about an hour.

In a small saucepan, heat heavy cream with a tablespoon of butter until it simmers. Remove from heat, add chocolate chips, and stir until smooth. Cool slightly before pouring over cheesecake.

Pour cooled ganache over cheesecake, spreading evenly. Chill in the refrigerator for 30 minutes to set.

Carefully remove cheesecake from pan, slice, and serve garnished with crushed peanuts, whipped cream, or caramel sauce.