Preheat oven to 350 degrees.
Combine the graham cracker crumbs, sugar and melted butter until well blended.
Press the mixture into the sides and bottom of a nine-inch deep dish pie plate. Bake at 350 degrees for 8 minutes.
Cool completely.

Beat cream cheese and sugar in a mixing bowl. Add the peanut butter and vanilla and mix well.
Beat in the melted butter gradually.
In a separate bowl, whip the cream until soft peaks form.
Gently fold the cream into the peanut butter mixture using a spatula. Do not over beat.
Pour into the prepared, cool crust and refrigerate for several hours until set.
For the Ganache:

3/4 cup heavy whipping cream
6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)
Bring the cream to a boil in a saucepan. Pour over the chocolate in a bowl. Stir gently to melt the chocolate and mix well.
Cool slightly and spread evenly over the pie.
Chill until served.
Cut with a knife that has been heated under hot water and wiped dry between each slice.