Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into a 9-inch pie dish. Bake for 10 minutes until golden, then cool completely.

In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully combined.

Whip heavy cream in a separate bowl until stiff peaks form, then gently fold it into the peanut butter mixture.

Pour the peanut butter filling into the cooled crust, smoothing it out evenly. Refrigerate while preparing the ganache.

Heat heavy cream in a saucepan until simmering. Pour over chopped chocolate, let it sit for 2-3 minutes, then stir until smooth.

Add butter and corn syrup to the ganache, stirring until fully incorporated. Pour the ganache over the peanut butter layer.

Refrigerate for at least 3 hours or overnight before serving for best results.

Let the pie sit for 10 minutes at room temperature before slicing. Enjoy the rich layers of your Chocolate Peanut Butter Pie!