Crush the peanut butter puff cereal in a food processor or with a heavy rolling pin in a ziploc bag. Pour the cereal crumbs in a mixing bowl and stir together with the melted butter and salt until the texture of sand.
Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish and freeze the crust until ready to fill, for at least 15 minutes.
In a small mixing bowl, combine the peanut butter puff cereal and milk and allow to soak for 30 minutes. Pour cereal and milk through a fine mesh sieve and discard the cereal.
In a mixing bowl, beat together the cream cheese and sugar. Add the cereal-infused milk, vanilla extract and salt and whisk together until smooth. Fold in the whipped cream and pour the cheesecake filling into the pie shell.
Freeze the cheesecake for 2 hours or refrigerate for 3-4 hours to set up then top with more peanut butter puff cereal and serve with a drizzle of melted creamy peanut butter.