Preheat oven to 325° F.
In a medium-size bowl, combine cookie crumbs, 1/4 cup of the sugar and melted butter until thoroughly blended. Cover the bottom and approximately 1 inch of the sides of a greased 1-inch springform pan. Set aside.
Beat cream cheese until smooth. Add remaining 1 3/4 cups sugar and continue mixing, scraping bowl often. Add eggs, one at a time, beating until well incorporated. Beat in vanilla extract. Fold in banana purée and chopped peanuts. Pour into prepared crust and bake for approximately 1 hour and 15 minutes or until center is set Cool on wire rack; refrigerate 24 hours before serving.
When ready to serve, place a small slice on each chilled serving plate and drizzle with Peanut Butter Sauce.
Combine all ingredients in a saucepan and cook, stirring constantly, over low heat for about 10 minutes or until slightly thickened. Cool to room temperature before using.Servings: 10 to 12