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Place the chocolate chips in a small bowl. Heat the heavy cream in the microwave for about 30 seconds or until steaming. Pour the heavy cream over the chocolate chips and allow them to melt. Set aside.
Place one (8-ounce) block of softened cream cheese in a large bowl. Use a mixer to beat it until smooth. Add 1 cup of peanut butter and 1 cup of powdered sugar. Mix to combine.
Fold in about ½ of the whipped topping until well combined. Set aside.
Place the remaining ½ block of softened cream cheese in a large bowl. Use a mixer to beat it until smooth.
Stir the melted chocolate chips and heavy cream until smooth. Add the chocolate mixture to the cream cheese and mix to combine. Add the remaining ½ cup of powdered sugar to the chocolate mixture and mix to combine.
Fold the remaining ½ container of whipped topping to the chocolate mixture until well combined. Set aside.
Spread about ½ of the peanut butter mixture evenly into the bottom of the pie crust.
Top with the chocolate mixture, spreading evenly.
Place the remaining peanut butter mixture in a piping bag fitted with large star tip and decorate the top of the pie. I used a 1M open start tip and piped around the edge.
Refrigerate for at least 4 hours, before serving. Store covered in the fridge for up to 5 days.