Step 1: Prepare the Cheesecake Mixture
In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined. Stir in the crushed graham crackers until the mixture forms a thick, dough-like consistency.

Step 2: Shape the Cheesecake Balls
Using a spoon or small cookie scoop, scoop out portions of the mixture and roll them into bite-sized balls. Place them on a parchment-lined baking sheet. Once all the balls are formed, refrigerate them for at least 30 minutes to firm up.

Step 3: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second intervals, stirring after each interval, until smooth and fully melted. Alternatively, melt the chocolate using a double boiler on the stovetop.

Step 4: Coat the Cheesecake Balls
Using a fork or dipping tool, dip each chilled cheesecake ball into the melted chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing it back on the parchment paper. While the chocolate is still wet, sprinkle with sea salt, crushed peanuts, or chocolate sprinkles if desired.

Step 5: Chill and Serve
Place the coated cheesecake balls back in the refrigerator for 15-20 minutes, or until the chocolate is set. Once firm, they’re ready to enjoy!