Preheat the oven to 325°F (163°C).

Mix graham cracker crumbs and melted butter until well combined. Press into a springform pan and bake for 10 minutes. Let cool.

Beat cream cheese until smooth. Add peanut butter and sugar, mixing until creamy.

Add vanilla and beat in the eggs one at a time. Scrape the bowl to ensure even mixing.

Pour the filling over the cooled crust. Bake for 55–60 minutes until the edges are set and the center slightly jiggles.

Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Spread sour cream on top and drizzle with melted peanut butter before serving.