Ingredients:

For the Crust:
2 cups graham cracker crumbs
6 tablespoons butter, melted
For the Cheesecake:
4 packages (8 oz each) cream cheese, softened
1 cup smooth peanut butter
¾ cup sugar
3 tablespoons flour
2 teaspoons vanilla extract
¾ cup heavy whipping cream
3 eggs
1 ½ cups strawberry topping or preserves, warmed up
Directions:

Prepare the Crust: In a food processor, blend graham crackers until you get about 2 cups of crumbs. Mix in the melted butter. Press this mixture into a prepared springform pan, bringing the crumbs about 1 inch up the sides. Bake at 350°F (175°C) for 10 minutes.
Make the Filling: In the bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese and peanut butter until smooth. Add sugar and flour and mix on high for an additional 1-2 minutes. Slowly pour in the heavy whipping cream and vanilla. Mix on low speed until combined, then increase to high and mix for about 1 minute. Add eggs one at a time, mixing just until incorporated.
Assemble the Cheesecake: Pour half of the cheesecake batter into the prepared crust. Drizzle half of the strawberry topping over the cheesecake filling and swirl with a toothpick. Add the remaining cheesecake filling and repeat with the strawberry topping.
Bake the Cheesecake: Bake at 350°F (175°C) for 15 minutes. Then, 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. Turn off the oven and crack the door open slightly for 15 minutes to allow the cheesecake to cool down slowly.
Cool and Set: Remove the cheesecake from the oven and let it cool completely on a wire rack. Chill in the refrigerator overnight.
Serve: Before serving, top with additional whipped cream, strawberry topping, and chopped peanuts