Preheat oven to 350°F.

To make the crust, in a medium bowl, combine the graham cracker crumbs, sugar, and salt. Add the butter and stir with a fork until the mixture is thoroughly moistened. The mixture will not form a dough ball, but will stay a crumby texture.

Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish. Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and let cool completely before filling.

To make the pie filing, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer to a medium bowl.

In the same bowl of the electric mixer (you don't have to rinse it out) fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared crust.

For the whipped cream topping, in the clean bowl of an electric mixer fitted with the whisk attachment, beat the cream and powdered sugar until it holds soft speaks, 4 to 5 minutes. Top the pie with the whipped cream mixture. Cover lightly with plastic wrap and refrigerate for at least 4 hours before serving.

Just before serving, generously drizzle the melted chocolate on top of the pie with a fork. Sprinkle with peanut butter cups and chopped peanuts. Cut and serve. The pie will last, well wrapped in the refrigerator, for up to 4 days. Enjoy!