In a mixing bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture into the bottom and sides of a pie plate. Chill for 1 hour or bake at 350°F for 8 minutes.

In another bowl, beat softened cream cheese and peanut butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.

In a separate chilled bowl, whisk heavy cream until stiff peaks form. Gently fold into peanut butter mixture.

Spread peanut butter filling into prepared crust, smoothing the top. Refrigerate while preparing the topping.

Heat remaining heavy cream until steaming, then add chocolate chips. Let sit for a few minutes before whisking until smooth.

Pour chocolate ganache over peanut butter filling. Cover and refrigerate for at least 4-6 hours to set.