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Peanut Butter Pie with Fudge Topping

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, cut into pieces, room temperature
8 oz. cream cheese, room temperature
1 cup creamy peanut butter (not old-fashioned)
1 cup plus 2 T powdered sugar
2 T unsalted butter, room temperature
1/2 cup chilled whipping cream
1 T vanilla extract
1/2 cup whipping cream
6 oz. semisweet chocolate, chopped
For crust:

Generously butter 9-inch diameter pie plate.  Mix all ingredients in medium bowl.  Press mixture evenly in prepared pan.  Refrigerate 1 hour.

For filling:

Using electric mixer, beat cream cheese and peanut butter in large bowl until well blended.  Add 1 cup powdered sugar and butter and beat until fluffy.  Beat cream in medium bowl until soft peaks form.  Gradually add remaining 2 T sugar and vanilla and beat to stiff peaks.  Fold 1/3 of cream into peanut butter mixture to lighten.  Gently fold in remaining cream.  Spoon into crust.  Refrigerate until firm, about 3 hours.

For topping:

Bring cream to simmer in heavy small saucepan over low heat.  Add chocolate and stir until smooth.  Cool to lukewarm.  Spread topping over pie.  Refrigerate until firm, about 3 hours.  (Can be prepared 1 day ahead.  Cover.)  Cut into wedges and serve.