Chocolate Peanut Butter Pie

I'm not usually a big chocolate peanut butter person but this dish was outstanding!
Again I found this recipe on the food network but made some changes.
The original is called Miss Hilda's Favorite Chocolate Peanut Butter Pie.
When I made this for our friends last night the presentation was much better, tonight my whipped cream seems to have thinned out.

1 1/2 cups finely ground graham cracker crumbs
1 cup finely ground chocolate wafer cookies, cream filling removed (recommended: Oreo)
( I went ahead and bought a pre made oreo crust )

4 tablespoons (1/2 stick) unsalted butter, melted
6 tablespoons granulated sugar
4 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar
2 tablespoons milk
4 ounces melted semisweet chocolate
2/3 cup smooth peanut butter
1 cup heavy cream
1/4 cup toasted chopped peanuts ( I used honey roasted which I highly suggest)
8 oz. Whipping cream (I garnished with extra whipped cream)

Whipped Cream:
8oz. whipping cream
1 teaspoon vanilla
4 tablespoons sugar

With electric mixer, blend all together until peaks form.

Rich Chocolate Sauce:
3/4 cup half-and-half
8 ounces semisweet chocolate chips (I used dark chocolate instead)
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter
(I added a few sprinkles of light brown sugar)
1. In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. 2. Remove from the heat.
3. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate.
4. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated.

The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.

1. 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.
2. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed.
3. 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.
4. 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 whipped cream ,the peanuts and drizzle with the Rich Chocolate Sauce.

This dish is pretty rich so you will need a nice big glass of milk to wash it all down!