1. Melt the semisweet chocolate chips with the heavy cream in a small saucepan over low heat or in the microwave in short bursts, stirring until smooth and glossy.

2. Pour the melted chocolate into the graham cracker crust and tilt or spread it so it coats the bottom in an even layer. Place the crust in the refrigerator or freezer to let the chocolate firm up while you prepare the filling.

3. In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps.

4. Add the creamy peanut butter to the bowl and beat again until the mixture is fully combined and silky.

5. Mix in the powdered sugar and vanilla extract, scraping down the sides of the bowl so everything is evenly blended.

6. Gently fold in the first tub of thawed whipped topping for the filling using a spatula, working slowly so the mixture stays light and fluffy.

7. Spoon the peanut butter filling into the chilled, chocolate-lined crust and smooth the top with an offset spatula or the back of a spoon.

8. Spread the second tub of thawed whipped topping for the topping over the peanut butter layer, swirling it into soft peaks or smooth ridges.

9. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours or overnight until the filling is fully set.

10. Just before serving, drizzle the top of the pie with chocolate syrup and sprinkle with chopped salted peanuts and chopped peanut butter cups if using.

11. Slice the pie with a sharp knife, wiping the blade between cuts for clean layers, and serve well-chilled.