Step 1: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined and the crumbs are moistened.
Step 2: In a separate large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
Step 3: Add the creamy peanut butter and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Step 4: Gradually add the powdered sugar, beating on low speed until combined, then increase to medium-high and beat until the mixture is light and fluffy.
Step 5: Stir in the graham cracker crumb mixture until just combined. Be careful not to overmix.
Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the mixture is firm enough to roll.
Step 7: Once chilled, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Return the baking sheet to the refrigerator for another 30 minutes to firm up the balls.
Step 8: While the balls are chilling, melt the chocolate melting wafers or chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, or over a double boiler. If using, stir in the coconut oil or shortening for a smoother consistency.
Step 9: Dip each chilled peanut butter cheesecake ball into the melted chocolate, allowing any excess to drip off. Use a fork or a dipping tool for easier handling.
Step 10: Place the chocolate-coated balls back on the parchment-lined baking sheet. If desired, sprinkle with chopped peanuts or mini chocolate chips before the chocolate sets.
Step 11: Refrigerate the finished peanut butter cheesecake balls for at least 1 hour, or until the chocolate coating is completely set. Store in an airtight container in the refrigerator.