Make the crust.

Preheat the oven to 375 degrees. 

In a medium bowl, mix the graham crackers, sugar, melted butter, and cinnamon until well combined.

Press the mixture into the bottom and up the sides of a 9-inch pie plate.

Bake in the preheated oven for 7 minutes. 

Remove from the oven and allow to cool completely.

Make the ganache.

In a medium bowl, add the chopped chocolate.  Set aside.

In a small saucepan over medium heat, warm the cream, stirring often, until it begins to boil.  Don’t let it come to a full, rolling boil.

Pour the hot cream over the chocolate.

Allow it to sit for about 1 minute.

Use a spatula to gently stir the cream into the chocolate until the mixture is smooth.

Allow the ganache to cool to room temperature and thicken.

Make the filling.

In a large bowl, add the cream cheese, peanut butter, and heavy cream.

Use a hand mixer to whip the ingredients together until smooth and creamy.

Add the powdered sugar and mix until well incorporated.

With a spatula, fold in the whipped topping.

Spoon the filling evenly into the cooled pie crust and smooth the top.

Pour the ganache over the top of the peanut butter filling and spread it in an even layer.

Refrigerate the pie for 5 – 6 hours before serving.