Beat the cream cheese, vanilla, powdered sugar, and peanut butter together according to directions. Spread the batter into a graham cracker crust and cover with the plastic lid. Chill for at least one hour.
Spread the caramel over the cheesecake layer and chill for an hour. Next pour almost all of the bottle of the Magic Shell chocolate over the caramel layer, and return covered to the refrigerator to chill about 15 minutes.