Preheat the oven to 350 degrees.
To make the crust:
Combine the graham cracker crumbs and melted butter in a bowl. Stir and press a bit with a fork so the butter is well blended with the crumbs. Press the crumbs into a 9-inch pie pan. Chill. Bake about 8 minutes, until fragrant. Remove from oven and let cool completely.
To make the ganache:
Put the chopped chocolate in a bowl.
Heat the cream in a small saucepan, watching carefully so it doesn't boil. When it is hot enough to give off steam, take it off the heat and pour it over the chocolate pieces. Let it set for a couple of minutes to soften the chocolate. Give it a stir.
Stir the ganache occasionally while it's cooling to make sure all the chocolate pieces have melted and it's smooth. You'll see it thicken a bit as it cools. Don't leave it so long that it hardens (and don't put it in the refrigerator!), because you won't be able to spread it inside the baked pie crust. Let it sit for just long enough to get to a nice, thick but spreadable consistency.
When the crust is cool and the ganache is ready to spread, use a small offset spatula to spread it evenly on the bottom and about two-thirds of the way up the sides of the crust. Put the coated crust in the refrigerator to set.
To make the filling: While the ganache-lined crust is chilling, combine the peanut butter, softened butter and cream cheese in a stand mixer with a paddle attachment. Add the sweetened condensed milk, salt, and vanilla. Mix until blended.
Once the chocolate-lined crust is pretty well set, spoon the filling into the crust. Decorate however you like. Chill at least a few hours before serving. Take it out only 5-10 minutes before serving.