Combine chocolate graham crackers and light brown sugar in a food processor. Blend until finely ground. Add melted unsalted butter, pulse until resembling wet sand. Press into a 9-inch pie plate. Bake at 350°F for 10-12 minutes, then cool.

In a bowl, beat cream cheese, powdered sugar, and peanut butter until light and fluffy, about 3 minutes.

In another bowl, whip heavy cream until thick. Add remaining powdered sugar and vanilla, continue whipping until stiff peaks form.

Gently fold whipped cream into peanut butter mixture. Pour filling into cooled crust, smoothing the top.

Cover with plastic wrap and chill in freezer for at least 3 hours or refrigerate for 6 hours.

Melt peanut butter and chocolate in the microwave, drizzle over chilled pie, and garnish with mini Reese’s cups and peanut butter chips.

Slice and serve the pie either frozen or freshly chilled.