Prepare the Crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs with melted butter until evenly moistened. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

Make the Filling: In a large mixing bowl, beat the cream cheese, peanut butter, and sugar until smooth and creamy. Add vanilla extract and beat in the eggs, one at a time, mixing well after each addition. Blend in the sour cream until fully incorporated.

Assemble the Cheesecake: Pour the peanut butter cheesecake filling over the cooled crust. Bake in the preheated oven for 55-65 minutes, until the center is set. Remove the cheesecake and let it cool at room temperature. Refrigerate for at least 4 hours or overnight.

Prepare the Raspberry Topping: In a small saucepan, heat the raspberry jam and lemon juice over low heat until it becomes a smooth sauce. Let it cool slightly.

Decorate: Spread the raspberry sauce evenly over the top of the chilled cheesecake. Garnish with fresh raspberries and roasted peanuts around the edge.