For the Graham Cracker Crust
2 cups chocolate graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted

For the Buckeyes
2 ounces Neufchâtel (or light cream cheese)
1 1/2 cups creamy peanut butter
1 cup graham cracker crumbs
2 cups confectioners’ sugar
10 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla
12 ounces dark chocolate (I used 72%), coarsely chopped

For the Peanut Butter Pie Filling
6 ounces of Neufchâtel (or light cream cheese)
1/4 cup creamy peanut butter
1/2 cup heavy cream