In a large bowl, combine the graham cracker crumbs,sugar, salt, and melted butter and mix together. Press the mixture into the bottom and up the sides about an inch of an 8-inch springform pan. Place in refrigerator while you make the cheesecake mixture.

In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar. Beat until smooth and then mix in peanut butter, sour cream/Greek yogurt and vanilla extract until combined.

Add in the heavy cream and continue to beat for a minute or two at medium speed. Transfer the cheesecake filling to the prepared pan, and smooth into an even layer.

Refrigerate for 4 hours.

Once the cheesecake has chilled, add sliced bananas on top. Then add 2 tablespoons of peanut butter to your caramel sauce and mix together then pour on top of cheesecake. If you also wish, add some whipped cream swirls, more banana slices, sea salt and mini chocolate chips. Serve and enjoy the decadence!

To make whipped cream swirls: Add 1 cup of heavy whipping cream, 1/4 cup powdered sugar and 1 teaspoon vanilla together in a bowl and whip with electric mixer until you get whipped cream for 3-5 minutes. Place mixture in a piping bag with a large star tip and pipe some swirls!