Pour the cream into a large mixing bowl. Beat on high speed until cream forms stiff peaks, about one to two minutes. Do not overbeat.  Transfer cream to a medium bowl and reserve.

Add cream cheese, powdered sugar and peanut butter to the large mixing bowl.  Beat on high speed until smooth. Fold the whipped cream into the peanut butter mixture until completely combined and the mixture is uniform in color and texture.  Transfer the cream and peanut butter mixture to the crust, and spread to distribute evenly.

Cover and refrigerate pie until firm, about two to three hours.  To serve, drizzle with chocolate syrup and top with peanuts, if desired.