In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until resembling wet sand. Press into the bottom of a 9-inch springform pan and chill for at least 10 minutes.

In a large mixing bowl, beat room-temperature cream cheese until smooth. Gradually mix in peanut butter and powdered sugar. Add vanilla extract and mix until creamy.

In a separate bowl, whip heavy cream until stiff peaks form. Carefully fold into the peanut butter mixture in three batches.

Once the crust has set, spoon the creamy filling over it, smoothing the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

After chilling, remove cheesecake from the pan, drizzle with chocolate sauce, and sprinkle with chopped peanuts.

Slice the cheesecake into wedges using a knife dipped in warm water for clean cuts. Serve immediately with a glass of cold milk.