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Beat cream cheese and peanut butter with an electric mixer until smooth.
Mix in vanilla.
Beat in powdered sugar until smooth.
Fold in Cool Whip until blended.
Fold in 1 1/2 cups chopped peanut butter cups.
Spread filling into crust. Sprinkle remaining peanut butter cups on top.
Refrigerate for 2 to 4 hours before serving.