Prepare a 9-inch chocolate pie crust and set it aside.

In an electric mixer, beat together the cream cheese, peanut butter, and 3/4 cup powdered sugar until the mixture is fluffy.

In a separate bowl, beat the heavy cream until thick, then add the remaining 2 tablespoons of powdered sugar and vanilla extract. Continue to beat until stiff peaks form.

Gently fold the whipped cream mixture into the peanut butter mixture. Pour this combined mixture into the pie crust and refrigerate for 2 hours.

After the pie has chilled, make your ganache. In a small saucepan, heat up the heavy cream until warm. Remove from heat and add the chopped chocolate, whisking until smooth. Let it cool until it's no longer warm.

Gently pour the ganache over the chilled pie and spread it evenly. Sprinkle the chopped peanuts around the perimeter.

Chill the pie overnight before serving.