This no bake peanut butter cheesecake has four layers of deliciousness. The bottom layer is homemade peanut butter cheesecake, topped with a layer of the best homemade caramel you have ever tasted, topped with a layer of rich chocolate that is topped with creamy Cool Whip.
In the bowl of a stand mixer or a medium size bowl with a hand held mixer beat the softened cream cheese and vanilla extract until light and fluffy.
Add the powdered sugar to the bowl and beat for 3 minutes, scraping the bowl at least once.
Add the peanut butter to the bowl and beat until completely incorporated into the mixture.
Spread the cheesecake batter into the bottom of the graham cracker crust and cover with the plastic lid.
Chill for at least one hour.
Spread the caramel over the cheesecake layer and chill for an hour.
Next pour almost all of the bottle of the Magic Shell chocolate over the caramel layer, (reserving enough to drizzle some over the pie) and return covered to the refrigerator to chill about 15 minutes.
Once chilled spread the Cool Whip topping over the pie fillings.
Drizzle with the reserved chocolate topping and sprinkle the chopped peanuts over the top of the pie.