Melt the butter in the microwave

Place the chocolate graham crackers into a plastic bag. Close bag and crush with a spoon until you have tiny granular particles (about the size of a pea).

Combine the melted butter, sugar and chocolate graham crackers crumbs.

Press ingredients into 9-inch buttered pie/tart pan, making sure to cover all sides.

Bake for 10 minutes at 325°F.

In large bowl, beat peanut butter, cream cheese, and sugar until creamy.

Fold in 3 cups of Cool Whip and gently mix in until thoroughly combined.

Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later.

Heat remaining hot fudge according to package directions.

Spread on top of peanut butter layer. Refrigerate pie until serving time.

At serving time, knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie.

Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

Carefully garnish the pie edges with remaining cool whip.