1. Begin by selecting your crust option: Oreo crust, peanut butter cookie crust, or graham cracker and peanut crust.
2. Combine the chosen crust ingredients thoroughly, ensuring everything is well-mixed with melted butter for cohesion.
3. Press the crust mixture evenly into the bottom of a springform pan, then refrigerate or bake lightly until firm.
4. To prepare the filling, beat the softened cream cheese until it is smooth and creamy, avoiding lumps.
5. Gradually add granulated sugar to the cream cheese, mixing thoroughly after each addition.
6. Add the peanut butter to the mixture, ensuring it blends evenly for consistent flavor throughout.
7. Incorporate sour cream and vanilla extract into the mixture. Adjust the amount of vanilla for a sweeter or milder undertone.
8. Crack the eggs into the batter one at a time, blending well after each egg. This prevents over-mixing and ensures a smooth batter.
9. Pour the cheesecake filling onto the prepared crust, smoothing the top with a spatula.
10. Refrigerate the cheesecake for 4-6 hours or until it is firm (no baking required for this no-bake version).
11. Once set, decorate the cheesecake with your preferred toppings, such as chocolate ganache, crushed peanuts, or peanut butter drizzle.
12. Slice and serve the cheesecake chilled, enjoying the rich and creamy flavors.