Preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.

In a mixing bowl, combine 2 cups of crushed graham crackers with ½ cup of melted butter and press into the bottom of the pan. Chill in the fridge.

Melt 2 cups of white chocolate chips with ½ cup of creamy peanut butter in a microwave-safe bowl, stirring until smooth and allow to cool slightly.

Beat together 3 packages of softened cream cheese and 1 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Add 3 large eggs into the cream cheese mixture, one at a time, beating just until incorporated.

Fold in 1 teaspoon of vanilla extract and the cooled white chocolate-peanut butter mixture.

Pour the cheesecake filling over the chilled crust and bake for 55-60 minutes, until the edges are golden and the center jiggles slightly.

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Whip 1 cup of heavy whipping cream until stiff peaks form and set aside.

Remove the cheesecake from the pan, top with whipped cream and drizzle with chocolate before serving.