In a food processor, blend graham crackers to make graham cracker crumbs. Add brown sugar, cinnamon, and melted butter directly into the food processor and blend together or blend ingredients in a large mixing bowl. Press crumb mixture into a 9" tart pan or pie pan. Use your palms and fingers to cover the bottom and the sides of the pan. You can also use the back of a spoon to press the mixture into the pan. Refrigerate the crust while preparing the filling.

In a large mixing bowl or stand mixer, beat cream cheese and powdered sugar on medium high speed until smooth. Add peanut butter, vanilla extract, and salt. Mix until well combined, scraping the sides of the bowl as needed to make sure the mixture is well blended.

In a separate bowl, whip 1 1/2 cups heavy cream until stiff peaks form (about 4 minutes.) Gently fold whipped cream into the peanut butter mixture using a rubber or silicone spatula. When the filling is well combined, pour it into the prepared pie crust. Don't worry about making the top look perfect since you'll covering it with a chocolate sauce. Refrigerate the pie while making the chocolate ganache.

In a small bowl, microwave chocolate chips and heavy cream for 30 seconds at a time until you can stir well. (It usually takes 1 minute total in the microwave for me.) Once the chocolate chips are fully melted and blended with the heavy cream, let the ganache cool to room temperature.

Pour ganache over pie. I like the peanut butter filling to show through, so I won't pour the ganache all the way to the edge. Refrigerate the pie for at least 2 hours or overnight.

When ready to serve, take pie out of the refrigerator and eat right away or let it sit out for 20 minutes before serving for a creamier texture. Both ways taste great!