Step 1

Add the graham crackers to a food processor. Pulse until the crackers are crumbs.

Step 2

Add in the sugar and melted butter. Pulse until the crumbs look like wet sand.

Step 3

Dump the crumbs into a 9 inch pie plate and firmly press into the in the bottom and up sides of the pie plate.

Step 4

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

Step 5

Add the cream cheese and powdered sugar to a large bowl. Beat with a hand mixer on medium until combined.

Step 6

Add the sour cream, peanut butter, and vanilla to the bowl. Beat until smooth.

Step 7

Stir in 1/2 cup of M&Ms and 3/4 cup of chocolate chips.

Step 8

Scrape into prepared graham cracker crust and smooth evenly.

Step 9

Cover with plastic wrap and place the fridge to chill overnight.

Step 10

Place the chilled chocolate fudge in a sandwich bag and cut a small hole in one of the corners of the bag. Drizzle the cheesecake with fudge and top with the remaining 1/4 cup of M&Ms and 1/4 cup of chocolate chips.