Banana Peanut Butter Cheesecake aka "The Elvis"

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch springform pan and line the bottom with parchment paper. (5 minutes)

In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and banana extract until evenly moistened. Press firmly into the bottom of the prepared pan to create an even crust. (10 minutes)

Bake the crust in the preheated oven until lightly golden brown, about 8 minutes. Remove from oven and let cool. (15 minutes)

In a double boiler or heatproof bowl set over simmering water, combine peanut butter chips and half-and-half. Stir until melted and smooth. Remove from heat and let cool slightly. (10 minutes)

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Gradually add 0.5 cup sugar and beat until well combined. (5 minutes)

Add the eggs one at a time, beating well after each addition. Beat in the mashed bananas, lemon juice, and vanilla extract until well combined. Scrape down the sides of the bowl as needed. (5 minutes)

Gradually beat in the melted peanut butter chip mixture until smooth and fully incorporated. (2 minutes)

Pour the cheesecake batter over the cooled crust in the springform pan. (2 minutes)

Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. (3 minutes)

Bake in the preheated oven for 60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. (60 minutes)

Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. (60 minutes)

Remove the cheesecake from the water bath and let cool completely on a wire rack. (30 minutes)

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (480 minutes)

Before serving, run a thin knife around the edge of the cheesecake to loosen it from the pan. Gently release the sides of the springform pan and remove the cheesecake. Serve chilled.