Banana Peanut Butter Cheesecake aka "The Elvis"

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and line the bottom with a circle of waxed paper.

Combine graham cracker crumbs, 3 tablespoons sugar, melted butter, and 3/4 teaspoon banana extract in a bowl until mixture holds together; press into the bottom of the prepared cake pan, using a second 8-inch cake pan to press crust firmly into pan.

Bake in the preheated oven until crust is lightly browned, about 8 minutes; set aside to cool.

Pour about 1 inch water into the bottom of a double boiler; bring to a boil. Place peanut butter chips and half-and-half into top of the double boiler; set over bottom of the boiler (boiling water shouldn't touch top boiler). Stir until chips are melted and mixture is smooth; set aside to cool.

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth. Increase speed to medium; beat in 1/2 cup sugar. Beat in eggs, one at a time, beating well after each addition until fully incorporated. Beat in bananas, lemon juice, remaining 1/2 teaspoon banana extract, and vanilla extract, stopping occasionally to scrape the sides of the bowl. Beat in peanut butter chip mixture until smooth and even; pour into crust.

Place cheesecake in a large baking pan; add enough hot water to reach most of the way up the sides of the cheesecake pan.

Bake in the preheated oven until filling is set, about 1 hour. Turn oven off, open door, and let cheesecake cool slowly in the oven for 1 hour.

Run a knife around edges of cheesecake; flip the pan over onto a wire rack. Place a dish towel on the bottom of the pan; rub dish towel with a hot water-filled tea kettle to gently heat the bottom of the cheesecake. Slowly remove pan. Place a serving platter on top; flip cake onto platter, using the wire rack. Refrigerate cheesecake for 8 hours.