Preheat the oven to 350 degrees.

Combine the graham cracker crumbs and sugar in a large bowl.

Pour the melted butter into the crumb mixture and stir to combine. It should resemble wet sand.

Transfer the moist crumbs to a 9” pie plate - press them into a smooth even layer along the bottom and up the sides.

Bake for 10 minutes.

Remove and let cool while you make the filling.

Place the chocolate chips in a heat-safe bowl.

Measure out the heavy cream and heat it in the microwave for 45 seconds OR until very warm to the touch.

Pour the hot cream over the chocolate chips. Let it sit for 5 minutes - DO NOT STIR DURING THIS TIME. Then stir until fully melted and glossy.

Combine 8 ounces of the cream cheese, 1 cup of confectioner’s sugar, and the peanut butter. Whip until creamy.

Fold in half of the whipped topping. Set aside.

Add the remaining 4 ounces of cream cheese to a separate bowl. Whip well with an electric mixer until fluffy.

Continue whipping while you add the chocolate ganache.

Then fold in the remaining whipped topping.

Spread ¾ of the peanut butter mixture into the bottom of the pie crust.

Top with the chocolate mixture in a smooth, even layer.

Transfer the remaining peanut butter mixture into a piping bag and pipe swirls around the edge of the pie.

Chill in the refrigerator for at least 4 hours to set before serving.