Prepare the Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to bake the crust.
2. Combine the Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is fully combined and the crumbs are moist.
3. Press into a Pie Pan: Press the mixture into the bottom of a 9-inch pie pan, making sure to cover the bottom evenly.
4. Bake: Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and let it cool completely before adding the filling.

Make the Peanut Butter Filling

1. Beat the Peanut Butter and Cream Cheese: In a large mixing bowl, beat the peanut butter and softened cream cheese together until smooth and creamy.
2. Add Sugar and Vanilla: Add the powdered sugar and vanilla extract, continuing to mix until everything is well combined and smooth.
3. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the Cream into the Peanut Butter Mixture: Gently fold the whipped cream into the peanut butter mixture until fully combined. Be careful not to deflate the whipped cream too much, as you want to keep the filling light and airy.
5. Fill the Crust: Once the crust is completely cooled, spread the peanut butter filling evenly into the crust, smoothing the top with a spatula. Refrigerate for at least 2 hours to allow it to set.

Make the Chocolate Topping

1. Melt the Chocolate: In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips, stirring until completely melted and smooth.
2. Pour Over the Pie: Once the peanut butter filling has set, pour the chocolate topping over the pie, spreading it evenly to cover the surface.
3. Chill Again: Refrigerate the pie for an additional 30-60 minutes until the chocolate topping has hardened.