1. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, beat 4 oz of the softened cream cheese with 3/4 cup of the creamy peanut butter until smooth and fluffy.

3. Add 1 cup graham cracker crumbs, the pinch of salt, vanilla extract, and 1/4 cup of the powdered sugar. Stir until a thick, cookie-like dough forms that holds together when pressed.

4. Use a small cookie scoop or tablespoon to portion the mixture into about 24 even mounds. Roll each portion into a smooth ball and place on the prepared baking sheet.

5. Gently flatten each ball and press a shallow indentation into the center with your thumb or the back of a spoon. Freeze the tray for 20–30 minutes, or until firm.

6. In a small bowl, beat the remaining 4 oz cream cheese with the remaining 1/4 cup powdered sugar until silky and smooth.

7. Remove the chilled bases from the freezer and spoon a small dollop of the cheesecake mixture into each indentation.

8. In a microwave-safe bowl, combine the soft caramels and heavy cream. Heat in 20–30 second bursts, stirring between each, until the caramels are completely melted and the mixture is smooth and thick. Let cool slightly so it is warm but not hot.

9. Spoon a little melted caramel over the cheesecake layer on each base, spreading gently to cover without overflowing the sides. Return the tray to the freezer for 20–30 minutes, or until very firm.

10. In a clean microwave-safe bowl, melt the semisweet chocolate chips with the coconut oil in 20–30 second bursts, stirring until smooth and glossy.

11. Working with a few centers at a time, dip each one into the melted chocolate using a fork, letting excess chocolate drip back into the bowl. Place the coated balls back onto the parchment-lined baking sheet.

12. While the coating is still soft, sprinkle the tops with the 1/4 cup graham cracker crumbs. Drizzle with the remaining 1/4 cup peanut butter (warmed slightly, if needed) for a decorative finish.

13. Refrigerate the cheesecake balls for at least 30 minutes, or until the chocolate is fully set and the centers are chilled through.

14. Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Serve chilled, allowing them to sit at room temperature for 5–10 minutes for a softer center if desired.