Blend together and press into 9-inch pie plate. Bake at 350 for 10 min. Let cool.
Beat cream cheese with peanut butter until smooth. Add sugar and beat until well combined. In chilled bowl with chilled beaters, beat heavy cream until soft peaks form. Fold 1/4 into peanut butter mixture, then fold in the rest.
Gently mound filling in crust and chill 4 hours or overnight.
Bring cream to a boil. Remove from heat. Stir in chocolate chips. Let cool 15-20 minutes. Pour over pie. Chill for 30 minutes.