Prepare the crust by mixing the graham cracker crumbs and melted butter together in a bowl.
Preheat the oven to 325°F (160°C).
In a mixing bowl, beat the softened cream cheese until smooth and creamy.
Add granulated sugar and vanilla extract to the cream cheese, mixing until incorporated.
Add the eggs one at a time, mixing on low speed until just incorporated after each addition.
Fold in the creamy peanut butter and semi-sweet chocolate chips with a spatula.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold the whipped cream into the cheesecake filling until well combined.
Pour the filling over the prepared crust in the springform pan.
Bake in the preheated oven for 50-60 minutes, until the edges are set but the center still jiggles slightly.
Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours or overnight.
Serve chilled, optionally topped with additional whipped cream or chocolate ganache.
