Combine cream cheese, creamy peanut butter, powdered sugar, heavy cream and vanilla extract in a large mixing bowl (or the bowl of your stand mixer) mix well over medium speed for 2-3 minutes until it is well incorporated and peaks begin to form.
Carefully spread your mixture in a MI-DEL Graham Style Crust and spread very evenly. Place the pie in the freezer for at least 30 minutes.
Meanwhile bring 1/2 cup heavy cream to a boil in a small sauce pan. In a mixing bowl combine 3 tbsp creamy peanut butter and the chocolate chips. Pour the boiling cream over the chocolate and peanut butter mixture and use a whisk to stir vigorously until the chocolate is melted and a smooth dark chocolate ganache forms.
Remove the pie from the freezer and drizzle the ganache over the pie and spread it carefully.
Freeze pie and allow it to thaw 20 minutes before serving.