Preheat oven to 350°F (175°C).

Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl. Mix until evenly coated.

Press into a 9-inch pie dish to form a firm crust. Bake for 8–10 minutes until lightly golden. Cool completely.

In a large bowl, beat together peanut butter, powdered sugar, and softened cream cheese until smooth.

In a separate bowl, whip 1 cup of heavy cream with vanilla extract until stiff peaks form.

Gently fold whipped cream into the peanut butter mixture until smooth and fluffy.

Stir in 1½ cups of chopped mini Reese’s. Spread filling into the cooled crust.

Refrigerate for at least 3 hours (or overnight) until set.

For the topping, melt chocolate chips and 1/4 cup cream in a saucepan over low heat, stirring until smooth.

Pour over the chilled pie and spread evenly.

Garnish with remaining chopped Reese’s. Refrigerate an additional 30 minutes until the ganache is set.

Slice and serve chilled.