Preheat the oven to 325°F.

In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 to 12 minutes. Cool completely on a wire rack.

In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla extract, then continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge for at least 6 hours.

Drizzle melted peanut butter and melted chocolate over the pie. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.

Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.