1-Preparing the Crust: Start by preheating your oven to 325 degrees Fahrenheit. Lightly spray an 8-inch springform pan with non-stick spray to prevent sticking. This will make removing your cheesecake much easier later. In a mixing bowl, combine the 1 ½ cups of finely crushed graham crackers with 1 teaspoon of coarse Kosher salt. If you’re using table salt instead, reduce the amount to half a teaspoon. Drizzle the ½ cup of melted unsalted butter over the crumb mixture and stir until all the crumbs are evenly moistened. Press the crumb mixture firmly against the bottom and up the sides of your prepared springform pan. Using the bottom of a measuring cup or glass can help create an even, compressed crust. Once pressed, place the crust in the preheated oven and bake for 10 minutes. After baking, remove it from the oven and let it cool slightly while you prepare the filling.

2-Making the Filling: In a liquid measuring cup, combine ½ cup of the cold heavy whipping cream with the envelope of unflavored powdered gelatin. Let this mixture stand for about 10 minutes to allow the gelatin to bloom. After it has rested, microwave the mixture for 30-60 seconds until it becomes very hot, then stir well to completely dissolve the gelatin. Strain the mixture if necessary to remove any undissolved granules. In a large mixing bowl, beat the 1 pound of cream cheese until completely smooth and free of lumps. This is an important step to ensure a creamy texture in your final cheesecake. Add the ½ cup of powdered sugar, ¼ cup of lightly packed dark brown sugar, ½ cup of creamy peanut butter, and 2 teaspoons of vanilla extract. Continue mixing until everything is completely incorporated and the mixture is smooth. Slowly add the remaining 1 cup of cold heavy whipping cream to the cream cheese mixture while beating continuously. Continue beating until the mixture becomes thick and fluffy. This might take several minutes, so be patient. The mixture should have a consistency similar to thick whipped cream. Finally, slowly pour the hot gelatin mixture into the filling while continuing to beat. Beat until the gelatin is completely incorporated and the filling is smooth. This gelatin will help the cheesecake set properly once chilled.

3-Creating the Caramel Sauce: While the cheesecake is chilling, you can prepare the delicious caramel sauce that will top this dessert. In a saucepan over medium heat, melt together 2 tablespoons of unsalted butter, ¼ cup of creamy peanut butter, 2 tablespoons of dark brown sugar, and 2 tablespoons of light corn syrup. Stir continuously until all ingredients are melted and well combined. Once melted, whisk in ¼ teaspoon of coarse Kosher salt (or half that amount if using table salt), ½ cup of heavy whipping cream or half and half, 1 teaspoon of vanilla extract, and 1 teaspoon of maple extract if you’re using it. The maple extract adds an extra layer of flavor that beautifully complements the peanut butter. Next, whisk in 1 cup of powdered sugar until the mixture is smooth. Bring the sauce to a simmer over medium heat and continue cooking for about 5 minutes, whisking frequently to prevent burning. The sauce should become thick and bubbly. Once ready, remove it from the heat and allow it to cool to room temperature.

4-Assembling the Cheesecake: Pour the prepared filling into the slightly cooled crust. Use a spatula to smooth the top so it’s level. Refrigerate the cheesecake for at least 6 hours, or ideally overnight, until it’s completely set. The gelatin in the filling will help it firm up to the perfect consistency. When you’re ready to serve, run a sharp knife around the sides of the cheesecake to loosen it from the pan. Carefully remove the springform sides. Spread the cooled caramel sauce over the top of the cheesecake, and sprinkle with ½ cup of salted peanuts for a crunchy finish.