Preheat oven to 375

Bake the Graham cracker piecrust for 7-8 minute. Cool completely.

To make filling

Combine chocolate chips and cream in microwavable bowl.

Microwave in 20 second intervals until melted.

Stir and sit aside. Let cool completely.

Place cream cheese and peanut butter, granulated sugar, and vanilla in bowl use electric mixer. Beat medium-low speed for 2-3 minutes

Pour

Pour chocolate and peanut butter mixture together and mix on low until combined. Do not over mix

Spread evenly into prepared crust.

Refrigerate 1-2 hours

To make topping

Beat the cream to soft peaks. Add confectioners sugar and vanilla and beat until medium peaks form

Decorate top as desired with shàving and peanuts