Preheat the oven to 375 degrees F.
Combine the graham cracker crumbs, chocolate cookie crumbs, butter, and 4 tablespoons of the granulated sugar
in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan
and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap
and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
Combine the cream cheese
, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer
until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter
and continue to blend
for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream
into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust
. Smooth the top of the pie with a spatula
, cover, and refrigerate for at least 4 hours before serving.
To serve, use a hot wet knife to slice the pie into 8 portions. Garnish
with the peanuts and drizzle
with the Rich Chocolate Sauce, if desired.