Step 1

In a food processor, pulse graham crackers until crumbs.

Step 2

Pour in melted butter and pulse until combined.

Step 3

Press graham cracker crumbs into a 9” pie pan.

Step 4

Refrigerate for 10-15 minutes while you make the cheesecake batter.

Step 5

To make the cheesecake batter, beat cream cheese and powdered sugar together.

Step 6

Add sour cream, peanut butter, and vanilla and beat until smooth.

Step 7

Stir in M&Ms and chocolate chips.

Step 8

Pour into prepared graham cracker crust and refrigerate 6-12 hours (or overnight).

Step 9

Once chilled and set, drizzle with fudge and top with extra M&Ms and chocolate chips.