1. In a large bowl, or a food processor, add the melted butter, graham cracker crumbs and sugar.  Mix or pulse to combine all ingredients.

2. Add the mixture to an 8×3 (it needs to be this high for the pie to fit in) inch springform pan or a 9 inch pan. Use the bottom of a glass to smooth the crust along the bottom and press up the sides of the pan.

3. Freeze the crust while you make the filling.

4. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl using a handheld mixer, mix the peanut butter, cream cheese and powdered sugar until smooth and creamy. Add in the heavy cream and whip just until fully blended and stiff peaks form.

5. Pour the mixture into the prepared crust. Cover and place in refrigerator 8 hours or overnight.

6. To decorate, melt semi-sweet chocolate chips in a microwave safe bowl. Place in a ziptop bag. Snip the corner off one end. Drizzle over pie. Add creamy peanut butter to a microwave safe bowl and microwave until pourable.  Add to a ziptop bag. Snip the corner off one end, then drizzle over pie. Add chopped reeses peanut butter cups and semi-sweet chocolate chips over top. Serve and enjoy!