Preheat your oven to 325°F (160°C).
Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a mixing bowl.
Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes to set.
In a large bowl, beat the cream cheese until smooth and creamy.
Add in peanut butter, powdered sugar, and vanilla; mix until well combined.
Add the eggs one at a time, mixing well after each addition.
Fold in the heavy cream and chocolate chips gently.
Pour the filling into the cooled crust and smooth the top.
Bake for 55-65 minutes or until the edges are set and the center is slightly jiggly.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.
