Finely chop 12-14 graham cracker sheets using a food processor or rolling pin.

Stir together crushed graham crackers, sugar and melted butter.

Press the mixture down on the bottom and edges of a 9-10" pie plate using your fingertips or the back of a measuring cup. Set aside.

Heat ¼ cup of heavy cream in a small saucepan on low or heat in the microwave. Heat until almost boiling.

Add ½ cup of chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth.

Pour the chocolate over the bottom of the crust and smooth until even. Place in freezer for 30-45 minutes or until the chocolate has set. Begin making the peanut butter filling while the chocolate is in the freezer cooling.

Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the cream cheese and peanut butter until smooth.

Add the cup of powdered sugar. Mix until smooth & set aside.

In a separate bowl, whip together heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form.

Using a rubber spatula, fold half of the whipped cream into the peanut butter cream mixture. Reserve the rest of the whipped cream for the topping.

Coarsely chop ~30 miniature Reese's Peanut Butter Cups.

Add the chopped Reese's to the mixture (reserving ~1 cup for the topping). Mix until combined.

Remove the pie plate from the freezer once the chocolate layer has set.

Spread the peanut butter filling mixture evenly over the chocolate layer.

Put the remaining whipped cream in a piping bag fitted with a star tip and pipe small circles around the edge of the pie.

Place the remaining chopped Reese's in the center of the pie, inside of the piped whipped cream circles.

Drizzle the top of the pie with caramel and chocolate sauce.

Allow to set in the fridge for at least an hour before enjoying. Serve chilled.