Process the graham crackers or cookies in a food processor until fairly fine and place in a bowl. Add the melted butter and stir until the crumbs are well coated with the butter and the mixture holds together.

Pour the crumbs in a 9" pie plate and press evenly along the bottom and up the sides. Place the crust in the freezer while you prepare the filling.

Place the softened cream cheese in a large bowl. Beat at medium speed until smooth and creamy, about 2-3 minutes. Add the peanut butter, sugar and vanilla and beat until incorporated. If using natural peanut butter, it will appear oily, but it will come together once the whipped cream is added!

In a medium bowl, beat 1 cup of heavy cream until medium peaks just begin to form. Pour the cream into the peanut butter mixture and beat until combined and the mixture is smooth. It's important not to over beat the mixture as the cream can turn into butter.

Pour the filling into the chilled pie crust and spread evenly. Chill for 3-4 hours or overnight until set.

If using ganache, prepare it and pour it over the pie the day you plan to serve it. Top it with the chopped peanuts and chill until the ganache is set, about 30-40 minutes. Slice, serve and enjoy!