Crush the graham crackers into fine crumbs using a food processor or by sealing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly combined, resembling damp sand.
Press the crumb mixture firmly into the bottom of a springform pan, creating an even crust. Chill in the refrigerator for about 15 minutes to firm up.
In a large mixing bowl, beat the softened cream cheese until silky smooth and fluffy, about 2-3 minutes. This step helps create a creamy filling without lumps.
Add the peanut butter, powdered sugar, lemon juice, and a pinch of salt to the cream cheese. Mix until well combined and creamy, about 2 minutes, scraping down the sides as needed.
Whip the heavy cream to soft peaks using a mixer, then gently fold it into the cream cheese mixture with a spatula to keep the filling light and airy.
Pour the smooth filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set and firm.
Once set, carefully remove the sides of the springform pan. Decorate the top with chopped peanuts, chocolate drizzle, or other toppings as desired.
Slice with a hot, sharp knife dipped in hot water for clean cuts. Serve chilled, perhaps with additional toppings for extra flair. Enjoy your rich, creamy peanut butter cheesecake!
