Preheat your oven to 325˚.

Place graham crackers, brown sugar into a food processor and pulse into it is finely ground. Mix in butter until everything is moistened. Press the mixture into a 9" pie pan along the bottom and up the sides. Bake in preheated oven for 10 to 12 minutes until it becomes fragrant. Allow to cool.

In a large bowl beat together cream cheese, 1/2 Cup powdered sugar, and peanut butter until completely combined and smooth.

In a second bowl whisk heavy cream slowly adding in the remaining powdered sugar and vanilla until it forms stiff peaks.

Fold the whipped cream into the peanut butter mixture. Pour it into the cooled crust and place in the fridge for at least 3 hours.

Once firm drizzle with melted chocolate and peanut butter, sprinkle chips and Reese's minis and serve.