In a medium bowl, combine graham cracker crumbs, brown sugar, and melted unsalted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate the crust for 1 hour to set.

Using an electric mixer, beat softened cream cheese and creamy peanut butter in a large mixing bowl until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture.

Heat heavy cream in a small saucepan over medium heat until steaming. Remove from heat and whisk in semisweet chocolate chips until smooth. Allow the ganache to cool slightly before pouring it over the peanut butter filling.

Cover the pie with plastic wrap and refrigerate for at least 4 hours to let the filling set and flavors meld together.